Addicting pasta gems!
I apologize for my hiatus. A lot has happened where I am now happily single again. I will not bore you with the details so on to my favorite topic…food!
LAX has made the best change ever to their Delta terminal (T5) recently. Lemonade moved in! Lemonade serves seasonal So Cal comfort food and some of their items like the Israeli couscous, wild mushroom, parmesan, lemon-truffle vinaigrette (that’s just one item) is uh-mazing! I travel often so when I travel with Delta, I make sure to stop by and get a container full of these little pasta guys to eat on the plane.
Ingredients: Serves 6 ish as an appetizer
1-2 pack of enoki mushrooms (stems cut off and rinsed)
4 Tbs extra-virgin olive oil
pinch of sea salt
pinch of black pepper
2 cups Israeli couscous
2 cups chicken broth (or veggie broth for a vegetarian dish)
1/2 cup lemon-truffle vinaigrette (see below)
1/2 cup shaved parmesan cheese
Dressing: Makes 1/2 cup (mix all ingredients)
Juice of 1 lemon
6 Tbs canola oil
1 Tbs extra-virgin olive oil
1/8 tsp white truffle oil
1/2 tsp sea salt
1/4 tsp black pepper
Preheat oven to 400 degrees.
Place the mushroom on a baking sheet, drizzle with oil, sprinkle sea salt, pepper then toss. Roast them in the oven until it turns brown and caramelized (20 min)
On a large skillet, toast the couscous over medium heat until they are golden brown. (5 min)
Pour in the broth, cover and simmer until tender. (10-12 min)
Once the couscous cools down, mix couscous, mushrooms, dressing and parmesan cheese in a bowl.
Serve room temp. or cold and enjoy!
Keep in refrigerator for up to 3 days or so. Ingredients won’t go bad but the couscous starts to harden over time.