Israeli Couscous with Mushrooms |
You have probably seen the video
of Deshaun Watson giving his game check to 3 workers in the Houston Texans’
cafeteria who lost much in Hurricane Harvey. At age 22, he is the starting QB. His is the top-selling rookie jersey. But he didn’t win his first trip to the
college national championship. He didn’t
win the Heisman Trophy (the first time or the second time that he was nominated). He wasn’t
drafted first to the NFL. During an
interview with Brad Sham at the Dallas
Habitat for Humanity Dream Builders event, he didn’t seem to care. He was focused on the future and what he
could accomplish. He was grateful for
his past – his Habitat for Humanity home, his coaches who mentored and pushed
him, his mom, his college degree that he earned in 3 years. In this world where it
seems like the goal is to be first, the best, the brightest, to receive the gold star, the
blue ribbon, the trophy, I appreciate the humility of a young man who takes his
“losses” in stride, uses them as motivation for his next objective, demonstrates
perseverance and resilience, remembers where he came from, and considers he has a larger purpose in life than just football yet positively utilizes his platform to make an impact.
Even old people like me can have “firsts.” At this dinner, they were serving steak – a big,
beautiful, juicy piece of red meat, except that I’ve stopped eating red meat
for health reasons. It’s such a bummer. Some of my favorite recipes are beef: beef
tenderloin sandwiches, prime
rib and French dips, carne asada. I asked for a vegetarian meal. Hello?
That’s funny. Me? David, yes.
Me, no. On the plate was this
really good Israeli couscous with mushrooms.
I had to find a recipe and recreate it at home. Ruth
Reichl’s was my favorite. Travis
preferred this
variation. Either way, enjoy your
first!
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large shallots, finely chopped
- 1 pound mixed mushrooms, such as porcini, morels, cremini, and stemmed shiitakes, trimmed if necessary and cut into 1/4-inch-thick slices
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- Salt
- 1/2 teaspoon freshly ground black pepper
- 2-1/4 cups (12 ounces) Israeli couscous
Heat 2 tablespoons butter and oil in a 12-inch heavy
skillet over moderately high heat until foam subsides. Add shallots and cook,
stirring, for 2 minutes. Add mushrooms, soy sauce, and sugar and cook,
stirring, until liquid mushrooms give off has evaporated and mushrooms begin to
brown, 10 to 12 minutes. Sprinkle with 1/4 teaspoon salt and pepper.
Meanwhile, cook couscous in a 5-quart pot of boiling
salted water (1 tablespoon salt) until just tender, 8 to 10 minutes. Drain.
Add couscous to mushroom mixture, along with parsley and
remaining 1 tablespoon butter, tossing to combine. Season with salt. Serve warm
or at room temperature.
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