Couscous with Mushrooms and Herbs

Recipe Courtesy of Bell’alimento


Paula from Bell’alimento highlights that mushrooms can become the centerpiece of a meal with the help of a few pantry staples.

Serves: 4


2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces mushrooms – quartered
½ onion – minced
1 clove garlic – minced
1 1/2 cups water
3/4 teaspoon salt
1 cup Israeli couscous
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat leaf Italian parsley


1. 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.
2. 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.
3. 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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