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Mushroom_CousCous We hope you all had a great weekend. Today we have a simple side dish recipe for you. Sautéed Wild Mushrooms with Israeli Couscous. This is just one of those really great side dish recipes to have in your collection because it’s really simple, and makes such a nice side to any meat. I love the sautéed wild mushrooms in this recipe, but the lemon zest and juice makes this side taste really bright and refreshing. I also love the kick of red pepper flakes which we added. Enjoy!
♥ Teri
wild_mushroom_couscous wild_mushroom_israeli_couscous

Sautéed Wild Mushrooms with Israeli Couscous

Prep Time10 mins
Cook Time20 mins
Servings: 6
Calories: 441kcal

Ingredients

  • 4 tablespoons extra virgin olive oil, divided or coconut oil
  • 1 ½ cups Israeli couscous
  • 3 cups chicken stock or vegetable stock
  • 2 garlic cloves, thinly sliced
  • 16 ounces mixed wild mushrooms such as oyster, shiitake, porcini, etc.
  • 1 lemon zested and juiced
  • 6 ounces grated Parmesan
  • salt and pepper to taste

Instructions

  • Pour 1 ½ tablespoons of oil into a large saucepan over medium-high heat.
  • Add couscous and toast for about 2 minutes.
  • Pour stock over the couscous, lower the heat to medium-low and cover. Allow couscous to cook until all the liquid has been absorbed, 8-10 minutes.
  • Remove from heat, season with salt and pepper and fluff with a fork. Pour couscous into a large mixing bowl.
  • Place a large skillet oven high heat and add oil. Add garlic and mushrooms and sauté for about 4 minutes or until mushrooms have browned and wilted down. Season with salt and pepper.
  • Pour mushroom mixture over the couscous and toss together. Add the lemon zest, juice and Parmesan and toss together until well mixed. Adjust seasonings and finish with more lemon zest. Serve.

Nutrition

Calories: 441kcal | Carbohydrates: 46g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 617mg | Potassium: 487mg | Fiber: 5g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 10mg | Calcium: 335mg | Iron: 1mg
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  1. Chrissa - Physical Kitchness Not Specified Not Specified

    Oooo yummy! I may try and sub the couscous with quinoa since I am gluten free. This looks so hearty and flavorful!!

  2. Rosie @ Notes of Bacon Not Specified Not Specified

    I absolutely ADORE giant cous cous, moslty because of it’s fabulous texture. I’ve never been brave enough to cook it home for fear of disappointment, however this recipe looks beautiful! The combination of the mushroom texture with the cous cous, letting all the flavours shine… mouth watering.

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  4. Laura McConnell-Corbyn Not Specified Not Specified

    The lemon zest makes this dish! It gives the otherwise earthy couscous a light and fresh twist. Delicious!

  5. Amy Not Specified Not Specified

    I love this recipe!!! I’ll definitely be making this again, and again and again lol. Thanks for sharing!