Creamy Mushroom Chowder with Couscous

🥘 Ingredients

• Israeli couscous
  ¾ cup
• Italian herb paste
  1 tsp
• button mushrooms
  6 oz
• cooking oil
  1 tbsp
• cornstarch
  1 tsp
• cream sauce base
  ½ cup
• croutons
  ¼ cup
• lemon
  1 piece
• scallions
  2 pieces
• spinach
  2 c
• veggie stock concentrate
  2 tsp

🍳 Cookware

• medium pot
• small bowl

1. 1

   Wash and dry all produce.
2. 2

   Trim and thinly slice scallions , separating whites from greens. Thinly slice button mushrooms (skip if pre-sliced).

   scallions: 2 pieces, button mushrooms: 6 oz
3. 3

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add scallion whites, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, until veggies are slightly softened ⏱️ 2 minutes .

   cooking oil: 1 tbsp
4. 4

   Stir in 2 cups water, veggie stock concentrate , and Israeli couscous . Cover and bring to a boil, then reduce heat to a low simmer. Cook until couscous and veggies are tender ⏱️ 5 minutes .

   veggie stock concentrate: 2 tsp, Israeli couscous: ¾ cup
5. 5

   Meanwhile, quarter lemon .

   lemon: 1 piece
6. 6

   In a small bowl , combine half the cornstarch with 1 tbsp water.

   cornstarch: 1 tsp
7. 7

   Once couscous and veggies are tender, add cream sauce base , Italian herb paste , spinach , and cornstarch mixture to pot. Stir to combine and cook, stirring occasionally, until thickened ⏱️ 3 minutes more.

   cream sauce base: ½ cup, Italian herb paste: 1 tsp, spinach: 2 c
8. 8

   Divide chowder between bowls; top with croutons and scallion greens. Serve with a squeeze of lemon juice and remaining lemon wedges on the side.

   croutons: ¼ cup