A Pureed Vegetable Sauce keeps the Calories Down in this Delightful Side Dish!

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I love both the simplicity and creativity in Sara Moulton recipes. She really knows how to combine items in an appetizing way without creating a cumbersome or complicated process. This side dish of Israeli Couscous with Peas, Shitakes and Sweet Potato Sauce is so versatile, you can make it to go with almost any meal.

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I was so glad to have some fresh peas and sweet potatoes on hand from my Talley Farms CSA box. I shelled and blanched the peas ahead leaving them nice and tender crisp to add in at the end of the recipe. The whole process of making this dish took about an hour from start to finish. If you aren’t serving it immediately, save the last step until right before serving so you can reheat the couscous while adding the sauce and peas. That way it won’t dry out and require adding too much extra broth that could dilute the flavor of the sauce.

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The creamy texture and mellow taste makes this a wonderfully versatile side dish. Depending on what you are serving it with, you can easily adapt the flavor by adding other spices and herbs. For example, I can see serving it with lamb and adding a bit of cumin, paprika or cinnamon. Adding a touch of ras el hanout or curry could transform it into a Mongolian dish. Use your own judgement and flavors from the rest of your meal to alter it accordingly. I served it as is, and it was splendid that way!

Israeli Couscous with Peas, Shitakes and Sweet Potato Sauce

Serves 4

Ingredients
  • 1 medium sweet potato
  • 4 tablespoons unsalted butter
  • 2 1/4- 2 1/2 cups vegetable or chicken stock
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 4 oz shitake mushrooms (or any kind you prefer), stemmed and sliced
  • 1 cup Israeli couscous
  • 1 cup blanched fresh green peas
  • Kosher salt and freshly ground pepper to taste
  • 4 large fresh sage leaves, chopped
  • Freshly grated Parmesan cheese
Instructions
  1. Peel the sweet potato and grate in a food processor, using the shredding disc or grate by hand. In a medium saucepan, melt 1 tablespoon of the butter over medium heat. Add the grated sweet potato and cook for about 3 minutes, stirring. Add 3/4 cup of the stock and cover the pan. Let simmer for 10 minutes, until the sweet potato is tender. Cool slightly and transfer the mixture back to the food processor fitted with the chopping blade (or to a blender) and puree till smooth. Set aside.
  2. Using a large saucepan, melt 2 tablespoons of the butter over medium heat. Lower the flame to medium-low and add the onion. Cook for about 5 minutes or until onion as softened. Then add the garlic and cook for about 1 more minute.
  3. Add in the remaining 1 tablespoon of butter and the mushrooms and cook for about 5 more minutes, stirring every now and then, until the mushrooms are barely tender.
  4. Add the couscous to the pan and cook for 1 minute, stirring constantly to toast it. Add 1 1/2 cups stock and bring the mixture to a boil over high heat. Then turn the heat down to medium-low, cover the pan and allow it to simmer for 10 minutes, until tender.
  5. Add in the sweet potato sauce and the peas. Cook only until heated through, adding more stock if needed to make the texture more creamy. Season with salt and pepper to taste. Top with chopped sage and Parmesan cheese.

(click here) for printable recipe

 

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