I know everyone says this, but time seems to have sped up recently. It’s moving entirely too fast and I’m not sure where it’s going. We’ve been renovating, a lot. If you follow me on Instagram, you’ve seen a bit of it, but I guess that’s where the last few months have gone. Drywall and plumbing and paint. So many good things coming to the blog soon though!
On to prettier, more delicious things! If you live in the LA area, and haven’t been to Lemonade, you are seriously missing out. They’ve created some of the best salads I’ve ever had and it’s my go to place for a quick lunch with girlfriends, or a healthy dinner with my husband. There’s a brand new location going in just a few miles from my house, and I have never been more excited about a chain restaurant opening in my life.
But my friend Jordan posted a picture on Instagram that nearly turned my world upside down. The creator of Lemonade wrote a COOKBOOK and all of my favorite recipes are included! ALL.OF.THEM. I ordered it immediately and flipped to the page that could change my life. The Israeli Couscous page. I always assumed this little pasta salad was made with little bits of magic. But it turns out to be simpler than I could have imagined and just as tasty coming from my own stove. Seriously, I could eat this by the bucket. Grab a ton of mushrooms and try for yourself!
Lemonades’ Israeli Couscous
3/4 poud assorted wild mushrooms (crimini, shitake, oyster, etc) wiped of grit, stemmed & sliced
2 tablespoons olive oil
Freshly ground black pepper
1 cup Israeli couscous
1 cup vegetable broth or water
1/4 cup Lemon-Truffle vinaigrette
1/2 cup shaved Parmesan cheese
1/4 cup coarsely chopped fresh parsley
Preheat the oven to 400 degrees F.
Put the mushrooms on a large baking pan, dirzzle with the oil, toss to coat and spread out in a single layer. Seasons generously with salt and pepper. Roast, shaking the pan from tie to time, until the mushrooms lose thier moisture, shrink and begin to brown, 15 to 20 minutes. Transfer the mushrooms to a mixing bowl and set aside to cool. The mushrooms can easily be prepared in advance, covered and refrigerated.
To prepare the couscous, place a large dry skillet over medium-low heat. Toast the couscous, stirring frequently, until it smells nutty and is golden-brown, about 5 minutes. Pour in the broth, cover and simmer until the couscous is just tender, 10 to 12 minutes. Set the couscous aside to cool. The couscous can easily be prepared in advance, covered and refrigerated.
When ready to prepare the dish, in a large mixing bowl, combine the cooked, cooled mushrooms, couscous, vinaigrette, cheese and parsley. Season with salt and pepper, and toss to combine.
Juice of 2 lemons
3/4 cup canola oil
2 tablespoons extra-virgin olive oil
1/4 teaspoon white truffle oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
In a small mixing bowl or mason jar, combine the lemon juice, canola, olive and truffle oils; season with salt and pepper. Whisk or shake to blend. Keep any leftover vinaigrette covered in the refrigerator for up to one week.
Makes 1 cup