Start by soaking dried porcini mushrooms in a small bowl of water. I used Wine Forest Dried Porcini #1, soaked for 1.5 hours but 30 minutes to an hour should do the trick.
Next, transfer mushrooms and its liquid to a sauce pan. Bring to a boil.
Add 1 cup of couscous and remove from burner. Let soak for 5 minutes, then fluff and serve with topping of your choice. I used truffle olive oil, but you could serve with Parmesan, salt and pepper.
The weather outside is frightful, by the zucchini in my fridge looked delightful. Tonight’s healthy dinner consisted of roasted zucchini with olive oil, turkey meatballs with shredded zucchini, and couscous. A Mediterranean summer night’s dream… well, almost.