Couscous with Mushrooms
Elevate your weeknight meals with this savory Couscous with Mushrooms recipe—a quick and flavorful dish that’s ready in just 25 minutes! Perfectly fluffy couscous is infused with the rich, earthy goodness of golden-brown mushrooms, aromatic garlic, and fresh thyme, creating a dish that’s both comforting and elegant. A splash of lemon juice brightens the flavors, while fresh parsley adds a vibrant, herbaceous touch. Whether you use water or vegetable broth for a flavor boost, this recipe is a versatile choice that pairs beautifully with roasted veggies, grilled meats, or can stand alone as a light vegetarian main. Easy to prepare and packed with wholesome ingredients, it's a one-pan wonder that combines simplicity with sophistication for any occasion.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 12 ounces white or cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 tablespoons parsley, chopped
- 1 teaspoon thyme, fresh or dried
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
- 1.25 cups vegetable broth (optional, for added flavor)
Instructions
Bring 1.25 cups of water (or vegetable broth for added flavor) to a boil in a medium saucepan. Stir in 1 tablespoon of olive oil and 0.5 teaspoon of salt.
Once the liquid is boiling, remove the saucepan from heat and stir in the couscous. Cover the pot and let it sit for 5 minutes to allow the couscous to absorb the liquid.
Fluff the couscous with a fork and set it aside.
Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chopped onion and cook for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and thyme, cooking for another minute until fragrant.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 6-8 minutes or until the mushrooms are golden brown and tender. Season with black pepper.
Turn off the heat and stir in the chopped parsley and lemon juice.
Combine the mushroom mixture with the cooked couscous, mixing well so the flavors are evenly distributed.
Taste and adjust seasoning as needed with additional salt and pepper.
Serve warm as a side dish or a light main course. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2273 mg | 99% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.8 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
