- 4 cups of large couscous
- 4 cups of stock
- 4 cups of water
- 2 tbl of butter
- 1 tbl of olive oil
- 4 shallots minced
- 4 cloves of garlic minced
- 1 pound of mushrooms sliced
- handful or chopped herbs
- handful of cranberries
- salt and pepper to taste
l’shana tova! happy new year!!!!
i’ve been cooking up a storm this week. i have plenty left but i am done with the “meal” part. Soup with matzah balls, made last week. brisket and kasha are in the freezer, this morning i made a huge pot of mashed potatoes with lots of butter and cream and this was my final side, couscous.
this couscous dish is made with sauteed shallots, garlic, mushrooms and herbs. it’s a fantastic dish. something a little different. my kids love the large couscous. whenever i make it they run to the table. p can sit and eat vats of it at a time.
next up desserts and challah. i have some guests bringing desserts but i always like to serve something i have made too. later on today i am baking a buttermilk country cake. my friend sheri from doughnuts, dresses and dirt sent me her link and i was in love the moment i saw it. what about the challah? it would be easy for me to run to the bakery but that would mean dragging 2 kids who are exhausted from school and that is just not going to happen. last night someone posted this challah recipe on pinterest and i was smitten smitten kitchen‘s recipes are great. i have been a avid reader for a while.
for now, here is the last recipe, it’s something different, something fun and something your guests won’t expect. have a very happy new year and enjoy!!!
couscous for 15
- in a large pot melt butter and add olive oil. add and saute shallots and garlic for about 2 minutes, add mushrooms and continue sauteing for another 5 minutes.
- add couscous and mix. cook for another 4 minutes to toast the couscous.
- add stock and water, half the fresh herbs, mix.
- cook over a medium heat uncovered for about 10 minutes or until all the liquid has dissolved.
- when done, add cranberries, some more fresh herbs and mix.