Israeli Couscous with Porcini and Arugula
Israeli Couscous with Porcini and Arugula The deep, dark flavors of smoked mozzarella and porcini mushrooms are meant for each other.
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Cooking tools:
- Fine-mesh sieve
- Pepper mill
- Mixing bowl
- Saucepan
- Serving bowl
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Spoon
Ingredients
- 1/2 cup dried porcini mushrooms 
- 1/2 cup water 
- 3 Tbs. olive oil  
- 1 cup Israeli couscous  
- 2 cups chicken stock or low-sodium broth, warmed  
- 2 ears of corn, husks and silks removed 
- 2 handfuls of baby arugula, tough stems removed 
- 1/4 lb. smoked mozzarella cheese, cut into 1/4-inch dice  
- 1 Tbs. Champagne vinegar 
- Sea salt and freshly ground pepper, to taste 
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