No real recipe here. I love getting inspired at the market and seeing what looks good. Some ingredients are so naturally flavorful, you almost can’t go wrong. And the funny thing about a dish like this is that next time I make it, the result will probably be totally different.
My first inspiration for this dish came from Chef Fresco after I was whining about how I can’t get Mediterranean couscous (the big kind) on my way home from work. He suggested Trader Joe’s. I finally stopped Whole Foods (yikes, the crowds!) and stocked up on some. I don’t know if there is an official way to cook couscous — I just boiled it until the texture was right.
I love shiitakes because they’re so easy to cook. Just trim the stems, slice or chop, and saute in some garlic and olive oil — they’re perfect every time and worth a few bucks more for the extra flavor.
I tossed in some cherry tomatoes and black olives, and I think that was it. I might have gone with a dash of balsamic vinegar, but don’t quote me on that.
Without the shaved parmesan on top, this dish would be totally vegan, but I think the cheese adds a nice dimension of flavor (and looks pretty too!).