Instructions: Saute the shallots, garlic and shiitakes in olive oil until lightly colored. Add the cous cous and saute for a minute or two longer. Add the wind and 1 cup of stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms, basil sprigs and the truffle oil. Surround with smoked tomato jus, if using.

Tomato Jus: (yields 2 cups) Core the tomatoes and stuff each tomato with 1 clove of garlic and 1 rosemary sprig. Place the tomatoes in a heat proof pan at least 1 inch deep and smoke them for 15-20 minutes over moderate heat or until they are softened. Discard the rosemary sprigs.

Place the tomatoes with the garlic in a food processor. Add chipotle if using and process until smooth. Strain pressing down on solids. Discard solids and thin to a light sauce or juice consistency with stock. Place the mixture in a small sauce pan and heat to a simmer. Whisk in truffle butter. Season to taste with drops of balsamic vinegar, salt and pepper and keep warm

Serving Ideas : Garnish: Grilled or roasted fresh wild mushrooms such as morel or oyster, deep fried basil sprigs and drop of truffle oil, if desired.

Recommended Wine: The earthiness of the mushrooms and the lemon zest would work well with either a rich Chardonnay or one of the Maritage whites. Soft reds such as Pinot Noir, Merlot or Italian Chiantis also pair nicely but Id cut the amount of lemon zest in half.

NOTES : Kristin notes: Reduce the olive oil to further reduce the fat. You could also use nonfat parmesan but I think the pecorino would be better. Most of us probably dont have white truffle oil around either so we can subtract those fat grams (about 7 total). I guessed at the number of servings. This may serve more.

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