Israeli Couscous With Miso And Shiitakes

• 1 cup Israeli couscous
• 1 cup slices shiitake mushrooms
• 2 cloves garlic, minced
• 2 tablespoons walnut oil
• 1 tablespoon Hatcho miso paste
• 2 cups water (plus a bit more to dissolve the miso)
• fresh ground black pepper
• 1/4 cup chopped green onion plus more for garnish
• 1 tablespoon tamari
• 1 teaspoon ground white pepper

1. in a DRY skillet ... toast the couscous on med-high until it it a nice golden brown - set aside.
2. Heat the walnut oil to med-high (not too high!) and add the mushrooms and garlic. Saute until the mushrooms are browned, grind a little black pepper over them.
3. Dissolve the miso paste in 1-2 tbs of warm water. Bring 2 c water to a boil, and add the couscous, miso paste, and mushrooms. Stir in the tamari and white pepper and cover - simmer for 10 minutes (or according to the directions on your couscous)
4. Stir in the green onion and allow to sit for a minute or so. Garnish with additional green onions and serve!

couscous, shiitake mushrooms, garlic, walnut oil, paste, water, fresh ground black pepper, green onion, tamari, ground white pepper

Taken from food52.com/recipes/2464-israeli-couscous-with-miso-and-shiitakes (may not work)