So many savory flavors in this Israeli Couscous with prosciutto, mushrooms and asparagus. Serve it as a side dish or an entrée.
This Israeli couscous is packed with savory flavors, and makes a fantastic side dish or main dish. Israeli couscous (or pearl couscous) is actually a small pasta with a slightly chewy texture. It has a neutral flavor, which means it's easy to pair with a variety of savory flavors. Try my Israeli Couscous with Sausage & Feta, Cinnamon-Scented Toasted Israeli Couscous with Pine Nuts and Israeli Couscous with Grilled Summer Vegetables.
Israeli couscous is larger than regular couscous and is typically sold in a box. We brought several boxes home from Trader Joe's the last time we visited California, but it is available in other stores as well. Its chewy texture stands up to bold ingredients and sauces, but also melds well with light flavors.
In this recipe, the couscous is mixed with asparagus, mushrooms and prosciutto in a simple sauce of white wine, olive oil and garlic. The flavor is light and refreshing and the sauce comes together in minutes to make this an impressive dish for guests or a quick meal on a busy weeknight.
See recipe card below for full ingredients list & recipe directions.
How to make Israeli couscous with prosciutto
Bring a large pot of salted water to a boil. Add Isreali (pearl) couscous and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.
While the pasta is cooking, heat extra-virgin olive oil in a large skillet set over medium heat. Add mushrooms and cook until tender. Add additional olive oil to the skillet and stir in minced garlic and crushed red chili flakes. Cook, stirring, for 30 seconds. Add dry white wine and cook at a rapid simmer for 2 minutes.
Add prosciutto and simmer until just heated through, 1 to 2 minutes.
Add the couscous and asparagus and toss with the mushrooms and sauce. Add finely grated Parmesan cheese and chopped parsley, and toss again. Season to taste with salt and pepper. Serve immediately and top with additional grated Parmesan cheese.
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Israeli Couscous with Prosciutto, Asparagus & Mushrooms
Ingredients
- 8 ounces Israeli couscous (also sold as pearl couscous)
- 6 ounces fresh asparagus trimmed and cut into 1-inch pieces
- ¼ cup extra-virgin olive oil divided
- 8 ounces crimini mushrooms sliced
- 2 garlic cloves minced
- 1 pinch crushed red pepper or to taste
- ½ cup dry white wine such as Sauvignon Blanc
- 3 ounces prosciutto roughly chopped
- ½ cup finely grated Parmesan cheese plus more for serving
- ¼ cup chopped flat-leaf parsley
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add Isreali (pearl) couscous and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.
- While the pasta is cooking, heat 1 tablespoon extra-virgin olive oil in a large skillet set over medium heat. Add mushrooms and cook until tender. Add 3 additional tablespoons olive oil to the skillet and stir in minced garlic and crushed red chili flakes. Cook, stirring, for 30 seconds. Add dry white wine and cook at a rapid simmer for 2 minutes.
- Add prosciutto and simmer until just heated through, 1 to 2 minutes.
- Add the couscous and asparagus and toss with the mushrooms and sauce. Add finely grated Parmesan cheese and chopped parsley, and toss again. Season to taste with salt and pepper. Serve immediately and top with additional grated Parmesan cheese, if desired.
Notes
Nutrition
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Grace
this recipe looks amazing, can't wait to try it! I have a question though, in a photo there's one more item which is not mention in ingredient ? Is it bacon or am i just missing something here?But Im so gonna cook it 🙂