Couscous porridge with chanterelles, pumpkin and pine nuts
2 servings
45 minutes
Couscous porridge with chanterelles, pumpkin, and pine nuts is a refined dish filled with autumn aromas and delicate textures. Chanterelles, delicate forest mushrooms, give the porridge a rich flavor with subtle nutty notes, while pumpkin adds softness and sweetness. Pine nuts enhance the nutty undertone and provide a pleasant crunch. This recipe, inspired by European cuisine, combines simplicity in preparation with elegance in presentation. Feta mixed with water gives the dish a creamy consistency that binds the ingredients together. Rosemary and thyme add subtle spicy accents that complement the natural harmony of flavors. Such porridge is perfect as a warming dish for cozy evenings and makes an excellent choice for a light yet nutritious dinner.
1
Wash and chop 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 aroma, add the chanterelles. Cover with a lid. Set on low heat. Ensure the water doesn't evaporate; add boiling water if necessary.
- Chanterelles: 500 g
- Dried rosemary: pinch
2
Peel the fresh pumpkin and grate it on a coarse grater. Drizzle olive oil in a medium-sized pan. Add the pumpkin, sprinkle with leaves from 2-3 thyme sprigs, and cover with a lid. Keep the heat low. Be careful not to overdo the thyme, as it can create astringent bitter taste! Cook until the pumpkin is soft, about 10 minutes.
- Pumpkin: 300 g
- Fresh thyme: pinch
3
For the sauce, crumble feta cheese in a bowl with a fork, adding water.
- Feta cheese: 150 g
4
When the chanterelles are almost ready (after 15-20 minutes), add the pumpkin and sauce. Sprinkle with pine nuts. Salt to taste. It is preferable to use sea gerand salt.
- Pine nuts: 2 tablespoons
- Couscous: to taste
5
Prepare couscous (according to the package recipe). I usually pour hot water twice.
- Couscous: to taste
6
Mix couscous with pumpkin-chanterelles. Check the salt.
- Couscous: to taste
