Blue Oyster Mushrooms + Basil Oil Couscous

This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz

Let’s linger here for a moment in the final weeks of summer with this mushroom dish that highlights summer-ripened produce and appetizing blue oyster mushrooms. Tomatoes are at their peak this time of year and once sliced and topped with grated garlic, salt, and a little olive oil, they macerate beautifully in their juices, which adds the right amount of sweetness to this bright couscous dish. Take full advantage of your farmers market basil by creating a homemade oil to stir the pearl couscous in after it’s cooked, which will lend a subtle herby flavor and glossy green finish. The blue oyster mushrooms and garbanzo beans round out this dish by packing added protein and a variety of textures. 

Blue Oyster Mushrooms + Basil Oil Couscous Recipe

Makes 6 servings

• 1 cup loosely packed basil leaves
• 1 cup pearl couscous (in this recipe I used a turmeric pearl couscous, resulting in a beautiful yellow color)
• 1# R&R blue oyster mushrooms, torn or sliced into smaller bite size pieces 
• 1 cup cherry tomatoes
• 1 garlic clove
• 1/2 cup olive oil, plus more for cooking 
• 1 can unsalted garbanzo beans, drained and rinsed 
• 2 to 4 tbsp. vinegar, such as white balsamic 
• 4 oz. feta crumbles
• 2 tbsp. chopped parsley, plus more for garnishing 
• Salt and pepper to taste

Steps 

1. Bring 2 cups of water to a boil in a medium saucepan. Add your basil and cook for 10 to 15 seconds, removing right away with a spider or tongs into a bowl filled with ice and cold water. This step is called blanching and ending in an ice bath will shock the cooked basil, locking in the bright green color. 
2. Keep the water boiling in the saucepan and add your pearl couscous. Stir and bring back to a boil. Lower the heat and simmer, uncovered, for 10 minutes while stirring frequently. Remove from heat once fully cooked and add to a large bowl. 
3. Meanwhile, heat a large skillet over medium high heat. Add a glug of olive oil and swirl to coat the pan. Add your mushrooms and cook, leaving undisturbed at times, for about 10 minutes. Salt and pepper to taste at the end and set aside. 
4. While the mushrooms cook, slice your cherry tomatoes in half and place in a bowl. Grate a clove of garlic over your bowl and add a big pinch of salt. Add a tablespoon of olive oil and stir to combine. Set aside to macerate. 
5. Squeeze out all of the water from the blanched basil. Blend in a blender with your olive oil. Start on low and increase your speed until it's well blended. Strain through a fine mesh sieve over your cooked couscous. Stir to coat each piece of couscous. 
6. When all ingredients are prepped, cooked and slightly cooled, combine them together. Add your mushrooms, cherry tomatoes, rinsed garbanzo beans, feta and parsley into the bowl with basil oil dressed couscous. Stir in 2 to 4 tablespoons of vinegar. Taste and season with salt and pepper. 
7. Plate and top with additional chopped parsley or store in a container with a tight lid; this is a great meal prep recipe. Enjoy!