Couscous Porridge with Chanterelles, Pumpkin, and Pine Nuts
Risotto • European
Description
Couscous porridge with chanterelles, pumpkin, and pine nuts
Ingredients
- Pumpkin 10 oz
- Pickled Chanterelles 20 oz
- Pistachios 2 tablespoons
- Feta cheese 5 oz
- Dried Rosemary a pinch
- Thyme a pinch
- Couscous to taste
Step-by-Step Guide
Step 1
Wash and chop the fresh chanterelles, heat a large skillet, add 20 g of butter, olive oil, and sprinkle with rosemary. After a few seconds, when the rosemary starts to release its aroma, add the chanterelles. Cover with a lid. Set to low heat. Do not let the water evaporate; add boiling water if necessary.
Step 2
Peel the fresh pumpkin and grate it coarsely. Drizzle olive oil in a medium-sized skillet. Add the pumpkin, sprinkle with leaves from 2-3 sprigs of thyme, and cover with a lid. Also on low heat. Be careful, as too much thyme can create astringent and unpleasant bitterness! Cook until the pumpkin is soft, about 10 minutes.
Step 3
For the sauce, mash the feta cheese in a bowl with a fork, adding water.
Step 4
When the chanterelles are almost ready (after about 15-20 minutes), add the pumpkin and sauce to them. Sprinkle with pine nuts. Salt to taste. It is preferable to use sea salt.
Step 5
Prepare the couscous (according to the package instructions). I usually pour hot water over it twice.
Step 6
Mix the couscous with the pumpkin and chanterelles. Check the salt.
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