Couscous with Sautéed Spring Mushrooms and a Soft Egg
A beautiful spring supper you can make in about 18 minutes
Since we’re here in Michigan, spring nearly always starts late. Which means that while my friends down South are almost done with strawberry season, we haven’t even arrived at asparagus yet. In the meantime, though, we do have plenty of mushrooms—which is what got me thinking about this simple and savory dish.
Take the hand-rolled couscous we get from the Mahjoub family in Tunisia, toss it with a generous amount of sautéed mushrooms (I’m partial to chanterelles if you can find them, but really any good mushrooms will work well) and strips of roasted red pepper, and place a soft six-minute egg on top. Throw in a bit of the Mahjoubs’ single-estate, organic extra virgin olive oil (made from the unique-to-Tunisia Chetoui varietal); some sea salt and freshly ground black pepper; and a solid spoonful of the Mahjoubs’ organic, handmade harissa—and you’ve got a tasty meal in a bowl!
I’ve written about the Mahjoubs’ couscous and harissa many times before. Either or both will very likely alter your beliefs about how good these foods can be. The couscous is made from organic wheat grown on the family farm, milled there, and mixed with water, then hand-rolled and sun-dried—the sun-drying is a major factor in the flavor.
To cook the couscous, use a ratio of three parts water to two parts couscous. Bring the water to a boil, and add a pinch of sea salt and the couscous. Stir well, cook for a minute or so, then cover and turn off the heat. In 12 minutes, the couscous will be ready. Meanwhile, cut or break a bunch of fresh mushrooms into one-inch-or-so pieces. In a skillet, heat a little extra virgin olive oil. Add the mushrooms and another pinch of sea salt, and stir gently. If you like garlic, add that as well. You’ll want to keep cooking the mushrooms until they’re soft.
While the mushrooms are sautéing, start the six-minute eggs—one (or two) per person. There’s such a huge difference in flavor between industrial eggs and locally cared-for options, so if you can, grab some from the market. Bring water to a boil, and add a sprinkle of salt. When the water boils, gently lay in the eggs and cover, and as soon as the water returns to a boil, turn the heat off. Leave covered and standing for five to six minutes (depending on how well cooked you like your eggs), then add ice and run cold water into the pan to stop the cooking. If it’s easier, a fried egg is fine as well.
Cut a few red roasted peppers into strips (I love the bright red wood-roasted Piquillo peppers from the Basque Country). When the couscous is done, lift the lid and gently stir to fluff it, then pour it into a warm serving bowl. Add the sautéed mushroom pieces and the roasted pepper strips, along with sea salt and freshly ground black pepper to taste. Toss in some extra virgin olive oil and stir gently. Peel the egg and place it, whole, atop the bowl. Garnish with a nice spoonful (or three) of the harissa, and break the egg when you’re ready to eat. The bright red of the harissa and the orange yolk of the egg set atop the golden couscous and the golden-brown sautéed mushroom pieces and red pepper strips make for a lovely sight to behold.
Garnish further with some chopped fresh parsley, and add salt and pepper to taste. Enjoy it while it’s warm!
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