Pronios Pork Florentine is on special this week! Serve with your favorite rice dish or try this quick and easy delicious couscous recipe!! 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 (cremini or shiitake) 4 green onions, chopped Salt and pepper to taste Bartolini Truffle oil, to taste, or Truffle butter DIRECTIONS: 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 or swirl in truffle butter.
Posted on: Wed, 10 Dec 2014 16:38:22 +0000
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