Braised Endive Boats with Lemon White Bean Cream, Whole-Wheat Pearl Couscous, and Balsamic Mushrooms

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add half of the chopped onion and 1 garlic clove. Cook for 3 to 4 minutes until softened.

3. 3

   Add the white beans, 180 ml / 3/4 cup vegetable broth, half of the lemon zest, 2 tablespoons / 30 ml lemon juice, the cumin, 1/2 teaspoon salt, and a little black pepper. Cook for 5 minutes.

4. 4

   Blend the bean mixture until smooth and creamy. If needed, add a little more vegetable broth to adjust the texture. Keep warm.

5. 5

   Meanwhile, place the halved endives on a baking tray. Brush with 1 tablespoon olive oil, season with 1/4 teaspoon salt and a little black pepper, and roast for 12 minutes at 220 °C / 425 °F.

6. 6

   Remove the tray from the oven, turn the endives over, and add 60 ml / 1/4 cup vegetable broth around them. Roast for 8 more minutes until tender and golden.

7. 7

   Cook the whole-wheat pearl couscous in a saucepan with 240 ml / 1 cup vegetable broth according to package timing, usually 10 to 12 minutes, until tender. Turn off the heat and toss with 1 teaspoon olive oil and 1 tablespoon chopped parsley.

8. 8

   Heat 2 tablespoons olive oil in another skillet over medium-high heat. Add the remaining onion and cook for 2 minutes. Stir in the remaining 2 garlic cloves and the mushrooms. Sauté for 6 to 8 minutes until browned.

9. 9

   Add the balsamic vinegar, Dijon mustard, and 1 tablespoon / 15 ml water to the mushrooms. Cook for 2 more minutes until glossy and flavorful. Adjust with the remaining salt and black pepper to taste.

10. 10

    Toast the walnuts for 3 to 4 minutes in a small skillet or in the still-hot oven, watching carefully so they do not burn.

11. 11

    To serve, spread the white bean cream on the plates, top with the whole-wheat pearl couscous and the braised endives. Finish with the balsamic mushrooms, walnuts, the remaining parsley, and the remaining lemon zest.