Couscous with Mushrooms and Herbs.
I’m not sure what took me so long to jump on the couscous train. I suppose better late than never eh? Regardless I’m glad I finally did. It is pretty incredible. Little balls of pasta-liciousness bursting with flavor. Almost like savory boba balls (you know the ones in bubble tea or at the fro-yo shop) without the liquid burst. Okay not at all like boba balls I just also happen to like those. A lot. Like I have a 7 pound jar in my Amazon cart right now. I don’t kid about food. Ever. What else do I love? Mushrooms. Mushrooms plus Israeli couscous = happy happy happy.
While I’m not vegetarian (I am way too fond of bacon) we do eat a few meat-less meals every week. It’s great for the budget and the body (or so I’m told). By adding mushrooms to the couscous it’s meaty, hearty and filling. So much so you won’t even miss the meat. Truth.
Couscous. Fun to say, fun to eat!
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms - quartered
- 1/2 onion - minced
- 1 clove garlic - minced
- 1 1/2 cups water
- 3/4 teaspoon kosher salt
- 1 cup Israeli couscous
- 1 tablespoon chopped fresh basil
- 1 tablespoons fresh parsley
- In a medium saucepan heat butter and oil over medium-high heat.
- Add mushrooms and cook, stirring occasionally, until softened. Add onion and garlic and cook until softened.
- Reserve ½ mushroom mixture to top plates with prior to plating.
- To the mushroom mixture add water, salt and bring to a boil. Add couscous. Stir to combine.
- Cover pan and remove from heat. Set aside until liquid has been absorbed. Approximately 10 minutes.
- Add herbs, stir together with fork. Serve immediately.
Can substitute chicken broth for water for additional flavor.
Use a mixture of fresh mushrooms for bolder mushroom flavor.
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Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g