I love Israeli couscous - the little pearls beg for something really fresh mixed in. I found a few mushrooms in the fridge and some green onions - perfect for a light blend of toppings for lunch on a scorching (80-90 degree heat!) mid-October....
fresh mushroom israeli couscous.
1 cup cooked israeli couscous
handful of crimini mushrooms, cleaned and stemmed, sliced
3 green onions, diced
1-2 tbsp. pine nuts
drizzle of white wine or champagne vinegar
salt and pepper to taste
Cook couscous according to package instructions. Heat oil on a small skillet. Add green onions and mushroom slices. Season with salt and pepper to taste. Cook, stirring occasionally for about 5 minutes. Remove and combine with couscous in an airtight container. Drizzle with vinegar and toss in pine nuts. Keep chilled until ready to eat.
Note: I had more photos but my computer is insisting they are corrupt (again). Of course, this was after I deleted them from the camera.... C'est la vie!