The cooking time is short, which makes it a perfect weekday lunch/dinner! If you’re not a fan of mushrooms, you can totally swap it out for any other veggies that you like.
Ingredients
2½ cups of soy milk
1 cup of water
2 cups of cremini mushrooms, sliced
Half onions, medium-sized, chopped finely
2 cloves of garlic, minced
1¼ cups uncooked Israeli couscous
1 tablespoon of parmesan cheese, grated
salt & pepper, to taste
Instructions
Combine the Israeli couscous and water in a saucepan over medium heat, bring it to a simmer, continue to simmer until you use up the liquid.
Heat olive oil in a saucepan, add in the garlic, then toss in the mushrooms, and cook until the moisture evaporates.
Then add the cooked Israeli couscous from the saucepan, stir constantly for about 1 minute.
Add the soy milk into the couscous mixture.
Stir constantly until the broth is absorbed.
Mix in the parmesan cheese.
Season with salt and pepper.
Bon appétit!
Recipe by Eat with Eva at https://www.eatwitheva.com/2016/11/10/recipe-creamy-chewy-mushroom-israeli-couscous-risotto/