Israeli Couscous with Porcini and Arugula
The deep, dark flavors of smoked mozzarella and porcini mushrooms are meant for each other. Toss the two with a quick-cooking grain like couscous and some lacy greens like arugula, and you have a dish that’s short on prep time and long on flavor, texture and visual appeal. The corn makes this a summer dish. But if you crave it in winter, you can use 1 cup thawed frozen corn.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup dried porcini mushrooms
- 1/2 cup water
- 3 Tbs. olive oil
- 1 cup Israeli couscous
- 2 cups chicken stock or low-sodium broth, warmed
- 2 ears of corn, husks and silks removed
- 2 handfuls of baby arugula, tough stems removed
- 1/4 lb. smoked mozzarella cheese, cut into 1/4-inch dice
- 1 Tbs. Champagne vinegar
- Sea salt and freshly ground pepper, to taste