Israeli couscous or orzo serves as a vehicle for a garlicky, quick sauté of tomatoes, mushrooms, wilted greens, and fresh mozzarella. The radicchio or arugula is an assertive counterpoint to the mildly flavored couscous.
Serves 4
Time: 40 minutes
2 cups Israeli couscous* or whole wheat orzo
1 teaspoon salt, plus more as needed
2 tablespoons olive oil
6 garlic cloves, minced or pressed
3 cups chopped plum tomatoes
4½ cups sliced mushrooms
¼ teaspoon crushed red pepper flakes
3 packed cups chopped greens, such as radicchio, arugula, chicory, or escarole
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 cup cubed fresh mozzarella cheese (about 6 ounces)
¼ cup grated Pecorino Romano cheese
*Israeli or pearl couscous is a wheat pasta shaped in small spheres and toasted. Often found in supermarkets in the international foods section with Jewish or Israeli foods, it has the advantage of being available in whole wheat.
Prepare the couscous or orzo: Bring a large pot of water with a pinch of salt to a boil.
Add the couscous or orzo to the boiling water, stir, and simmer until tender, usually 8 to 10 minutes, but follow the package instructions. Drain and set aside until the vegetables have cooked.
Heat the olive oil in a large skillet on medium-high heat and briefly sauté the garlic until it just begins to turn golden and fragrant. Add the tomatoes and sauté for 3 to 4 minutes. Add the mushrooms, salt, and red pepper flakes and cook, stirring often, for a couple of minutes to soften the mushrooms. Stir in the greens and cook until just wilted; depending on the type, this should take 3 to 5 minutes. Add the drained couscous and stir in the fresh herbs. Spread the fresh mozzarella cubes on top and push them into the mixture; to avoid long strings of cheese, do not stir. To incorporate any juices and melt the cheese, cover the pan, turn off the heat, and let it sit for a couple of minutes before serving.
Serve in individual bowls and top with the grated Pecorino Romano, or pass the cheese and a grater at the table.
Think Mediterranean. You could start with Giardiniera and/or serve a simple green salad or an easy side vegetable, such as Spicy Roasted Broccoli. After all those vegetables, you might want Espresso Shortbread served with fresh fruit.