|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 3g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Israeli couscous is a delightfully soft, satisfying grain that is a delicious substitute for your typical pasta and rice. Some cooks boil it and then strain it like pasta, others simmer it in water as one would rice or smaller couscous. Either way will work. This recipe involves lightly toasting the couscous first, which adds flavor and keeps the texture from being mushy, before simmering it until all of the liquid is absorbed. It also accentuates the nutty flavor, as Israeli couscous is made from semolina and wheat flour.
Feel free to substitute the mushrooms with another vegetable of your choice—sauteed or steamed broccoli or spinach have are wonderful additions to Israeli couscous dishes, as is a sprinkle of nutritional yeast. Add tofu that you've seared, steamed, baked, or fried to keep this meal vegan. Or try grilled fish, chicken, or another healthy protein to add a little bit of heartiness.
This recipe as written is suitable for dairy-free and vegan diets, but make sure to read the labels on all ingredients to make sure that there are no hidden dairy-derived ingredients or other allergens that apply to you.
"A great vegetarian/vegan recipe. It comes together very quickly and it's perfect for a weeknight’s dinner. Also, if you are not vegetarian I totally recommend making some chicken. It tastes great with the couscous. I added a splash of fresh lemon juice and loved the zing that it gave to the recipe." —Tara Omidvar
3 tablespoons olive oil, divided
2 cups Israeli couscous
4 cups low-sodium vegetable broth
2 large cloves garlic, minced
1 pound cremini mushrooms, halved
3 tablespoons white wine
1 teaspoon dried thyme
1/4 cup finely chopped fresh parsley
1/2 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
Gather the ingredients.
In a medium saucepan over medium-high heat, heat 2 tablespoons olive oil. Add the couscous and cook, stirring occasionally, for about 3 to 4 minutes or until fragrant and lightly toasted.
Add the vegetable broth, bring the mixture to a boil, and then turn down the heat and simmer for 10 to 12 minutes or until the liquid is absorbed and the couscous is tender. Set aside.
While the couscous simmers, heat the remaining 1 tablespoon olive oil in a saucepan over medium-high heat. Add the garlic, mushrooms, and white wine and cook, stirring often, for about 5 minutes.
Add the dried thyme, fresh parsley, and salt, stirring to combine. Cook for about 3 to 4 minutes more, or until most of the moisture from the mushrooms has evaporated.
Add the cooked Israeli couscous to the mushroom mixture, tossing well to combine. Add salt and pepper to taste.
- If you're not a vegetarian, feel free to use chicken broth instead. Water will also work, but it'll have decidedly less flavor.
- If you don't have white wine, swap it for broth or water.
- Add some diced onion and cook along with the mushrooms and garlic.
- Switch up the herbs for a slightly different flavor; fresh rosemary is nice with dried thyme instead of parsley, for example.