Using a large skillet, heat the olive oil over moderate heat until hot, and saute the mushrooms. Continue cooking and stirring until they are golden brown, for approximately two or three minutes. Reduce the heat slightly and add garlic. Stir continuously until the garlic is lightly browned, then stir in the parsley and season with salt and pepper. Remove from heat and set aside.

In a heavy saucepan heat just 1 tablespoon of the olive oil over medium-high heat until the oil is hot but not smoking. Saute the couscous, stirring to coat with the olive oil. Continue cooking for about 1 minute. Stir in one cup of simmering stock and the turmeric. Bring to a boil, then remove from the heat and cover. Allow the mixture to stand for about five minutes. Uncover and fluff the couscous with a fork. Cover and keep warm.

In a large bowl, mix the quinoa with enough cold water to cover it by several inches. Stir the quinoa to rinse and drain in through a fine sieve. Rinse the quinoa again under running cold water, and drain well.

Use a large, heavy pot to heat the remaining tablespoon of olive oil over medium-high heat. Saute the scallions until they are wilted but not browned. Stir in the quinoa and continue to cook, stirring constantly, until hot. This should take one to two minutes. Add 1 cup of simmering stock, stirring constantly, until absorbed — about 5 minutes. Add another cup of simmering stock, stirring, until the liquid is almost completely absorbed, about 10 minutes.

Add the mushrooms, the couscous, the remaining one cup of simmering stock, and the peas. Cook, stirring constantly, until nearly all of the liquid is absorbed. The risotto should be moist and creamy. If it's too dry, add a small amount of boiling water. Season with salt and pepper. Serve immediately and garnish with parsley leaves and grated Parmesan.

This recipe yields ?? servings.

jessica0110

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Based on: Mushroom And Pea Quinoa Risotto

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