These mushroom couscous recipes are mouthwateringly flavorful and also include the zesty tastes of lemon and fresh herbs. Any dinner may benefit from one of these recipes as a side dish or main entree.
Serving mushroom couscous as the main course or as a side dish at dinner or lunch is a terrific idea. It is basic but lovely. The Baby Bella mushrooms give the meal a pleasing “meatiness” and have a rich taste.
This couscous is particularly good and pairs well with many other dishes since it contains aromatic veggies, zesty lemon zest, and fresh dill.
Mushroom Couscous Recipe
This dish is particularly fantastic since it just needs a few cupboard essentials and a few vegetable items, making it simple to prepare on hectic nights when you need something hearty and savory to serve.
The ingredients you’ll need for this mushroom couscous are listed below.
- Mushrooms (Baby Bella mushrooms are my favorite to use. Alternatively, white button mushrooms may be used)
- Oleic acid Or the oil of your choice
- Onion (whatever you like)
- Couscous (Use couscous from Morocco. This recipe won’t work with pearl couscous)
- Vegetable broth To create my broth, I used Better Than Bouillon, No Chicken Base
- New dill (or any additional herbs you choose, like parsley or basil)
- Citrus zest (enhances the food well)
- Pepper and salt (for flavor)
Directions to Make
- Cook the mushrooms and chopped onion in olive oil in a large pan over medium heat until the liquid has completely evaporated and the mushrooms are beginning to brown
- Half of the mushrooms should be taken out of the pan and set aside
- For one minute, sauté the garlic in the skillet. The couscous, salt, pepper, and vegetable broth are then added
- After bringing the soup to a boil and sealing it with a lid, turn off the heat. Give it five minutes to relax
- Reintroduce the saved mushrooms after lifting the cover. Then include the lemon zest and fresh dill. Mix everything well. Serve
Some Other Mushrooms with Couscous Recipes
Couscous Pilaf with Sauteed Mushrooms
White wine, peas, and a delectable combination of spices are all included in this tasty and easy-to-prepare Couscous Pilaf with Sauteed Mushrooms. This simply takes 30 minutes to prepare and is ideal as a side dish or standalone supper.
- Olive oil (We want something with a nice neutral flavor to brown our mushrooms)
- Mushrooms (I used cremini today, sliced up nicely)
- Veggies (Carrot, onion, and celery all chopped up fine. We’re also going to include frozen peas in the final stages of this dish)
- Spices (Cumin, coriander, and onion powder are all we’re using today)
- Wine (A white wine that’s nice and dry. Something like Pinot Grigio and Sauvignon Blanc)
- Couscous (Dried couscous, I used Israeli couscous, also known as Pearl. This kind is nice and chewy but feel free to use any kind you can find)
- Stock (Veggie stock if you please as we want this dish to be completely vegetarian)
- Hot sauce (Whichever kind is your favorite. Don’t worry about including it if you’re heat sensitive)
- Salt and pepper (To taste)
- Parsley (Chopped up fine and sprinkled on top as garnish)
Directions to Make
- Heat 1 tablespoon of olive oil over medium-high flame in a large pan. Add the mushroom slices and cook for 3 to 5 minutes, or until they begin to brown. Take out of the skillet and place aside
- The remaining olive oil should be added to the same skillet along with the chopped onion, celery, and carrot. Cook for 3 to 5 minutes, or until the onion is translucent and the celery is soft. Stir in the white wine after adding the coriander, cumin, and onion powder
- Stir thoroughly after adding the couscous and chicken broth. Season with salt and pepper. Cook for roughly 7 minutes on a lower heat. The majority of the liquid ought to have been absorbed by now
- Add the spicy sauce and frozen peas, then simmer for an additional two to three minutes, or until all of the liquid has been absorbed
- Add the mushrooms and stir. Serve warm and garnish with fresh parsley
Garlic Butter and Mushroom Couscous
This Garlic Butter and Mushroom Couscous is the recipe for you if you’re searching for something creamy, filling, and vegetarian. I had forgotten how delicious and adaptable couscous is when used to make a meal.
For dinner, I served this with some grilled salmon, but you could easily substitute any protein or make it vegetarian!
- Israeli Couscous (this is the kind of couscous that I used for this dish)
- Butter (only a little bit of unsalted butter goes into this and makes it so creamy)
- Mushrooms (if you aren’t a fan of mushrooms, you can omit these in this recipe. Try adding in a different veggie like peas or asparagus)
- Spinach (I love adding in spinach when I can! It goes great in this couscous as it wilts down)
- Grated Parmesan Cheese (to add to the cheesiness of this dish, the grated parmesan cheese is a must! A little goes a long way in this recipe too)
- Olive oil (just a little to get everything going)
- Vegetable broth (cooking the couscous in vegetable broth gives it a lot of added flavor. You can also use chicken broth if you don’t have vegetables on hand)
Directions to Make
- Melt butter in a skillet with minced garlic cloves
- Israeli couscous should be added and mixed around to lightly brown
- Include the mushroom slices
- Add water and veggie broth. up to a boil. Lowen the heat, cover the pan and simmer until the liquid is absorbed
- Remove from heat and stir in grated parmesan cheese and spinach to wilt. Together, blend. Add sea salt to your liking
- Apply lemon juice, sea salt, pepper, and garlic powder to the fish
- To a nonstick pan, add olive oil
- Place the salmon (skin side down) on a preheated nonstick skillet and sauté for 3–4 minutes on each side, or until the salmon is cooked to your preferred
- best couscous. Enjoy!
Creamy Mushroom & Pearl Couscous Soup
Earthy mushrooms, robust pearl couscous, pungent dill, paprika, and cream are all included in the creamy mushroom and pearl couscous soup.
This mushroom soup is here for those days when you need something very warm. This soup dish just only 30 minutes to prepare and cook, making it ideal for a midweek supper.
- 2 tbsp butter
- 1 large shallot minced
- 1 tbsp garlic minced
- 1 lb baby Bella mushroom sliced
- 5 cups beef broth
- 1/4 cup white wine
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp dried dill
- 1/2 tsp paprika
- 1/4 tsp dried thyme
- 1 cup pearl couscous
- 1/2 cup half and half
- Sour cream
Directions to Make
- In a big saucepan over medium heat, add butter. Melt but do not let brown. Sliced baby Bella mushrooms, shallot, and minced garlic should all be added to the saucepan
- Cook and stir until fragrant, about 2 minutes
- Add paprika, dried dill, and dried thyme to the stew and stir. White wine, beef broth, and Worcestershire sauce are whisked in
- Add salt and pepper to taste. Pour in the couscous, bring to a boil, and then cover the saucepan with a lid. Reduce heat to medium-low, then simmer for 20 minutes
- Make sure the couscous is done. It ought to be chewy and soft. If necessary, extend the time. When the couscous is prepared, turn off the heat and whisk in the half-and-half
Compared to conventional couscous, whole wheat couscous is more nutrient-dense. Durum whole wheat flour is used to make it. Each serving has 5 to 6 grams of fiber, which can help you consume the necessary amount of fiber each day.
Couscous is a common ingredient in many Middle Eastern and Moroccan recipes. One cup (157 grams) portion of cooked couscous has about 34.5 grams of net carbohydrates.
This dish for mushroom couscous is very delicious and savory. It complements so many different foods and is adaptable enough for any palette.
Try it out and adjust it to suit your needs. But regardless of how you prepare it, everyone you feed this Mushroom Couscous to will love it.
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