Truffled Israeli Couscous with Bacon

Seasoned to Taste - Truffled Israeli Couscous with Bacon and Mushrooms

Israeli couscous is like a better orzo – pearls of chewy starch that mix deliciously with both rich and light flavors – from citrus and herbs to bacon, mushrooms and leeks.

I have to admit that the only recipe I used was the liquid-to-couscous measurements on the back of the package, adding in my cooked mushrooms, bacon and onion at the end. What I’ve written below is my best recollection – please adjust to your pleasing.

And of course, truffle oil is optional. I received some as a birthday gift, so I’ve been drizzling it on everything. A simple olive oil or infused oil would be tasty, too. Just a little drizzle to make the couscous sparkle when serving.

Truffled Israeli Couscous with Bacon

Ingredients:

  • 2 T unsalted butter
  • 1 shallot, minced
  • 1 package or about 2 c. Israeli couscous
  • 4 c. chicken stock
  • 4 slices thick-cut bacon, chopped
  • 2 c. sliced mushrooms (I usually use cremini or shiitake)
  • 4 green onions, chopped
  • Salt and pepper to taste
  • Truffle oil, to taste, or olive oil

In medium sauce pan, heat 2 T olive oil over medium, then add shallot. When it starts to brown, add couscous and stir to coat in oil. When couscous begins to toast, 2-3 min, add chicken stock and pinch salt and pepper. Stir, bring to a boil, cover and reduce to a simmer for 10-12 min, until water is absorbed and couscous is tender but not mushy.

Meanwhile, heat medium skillet over medium-high and saute bacon until crispy. Remove bacon to paper towels to drain and add sliced mushrooms to bacon fat in skillet. Saute until nicely browned (they will release a lot of moisture), 7-8 min.

When couscous is done, fluff it with a fork, then add mushrooms, bacon, scallions and salt/pepper to taste. Transfer to serving platter and drizzle with truffle oil.

Seasoned to Taste - Truffled Israeli Couscous with Bacon and Mushrooms

Yum! It’s almost hearty enough for it’s own meal and the leftovers were my lunch the following day.

To actually make this a meal, I would serve the couscous over a bed of your favorite greens and place a soft-cooked egg on top, so you can break the yolk and let it spill over, creating a creamy sauce. Oh man, that sounds good!

When I made this, it was a side dish for some grilled sausages on toasted baguette with a chimichurri sauce:

Seasoned to Taste - Truffled Israeli Couscous with Bacon and Mushrooms

What a delightful way to spend a weekend day – just cooking and eating with friends who live within walking distance. I can’t tell you how important it is to live in a close-knit neighborhood, for these kind of spontaneous lunch or dinner parties.

Enjoy, friends, xoxo

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2 responses to “Truffled Israeli Couscous with Bacon

  1. Lucky friends, to live near you and your kitchen! Oh, and near Grant too.

  2. This sounds yummy – but give orzo a break, it’s great! :D

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