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Couscous with Mushrooms and Herbs

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

Author: Paula of bell'alimento

Serves: 4

What You Need

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces mushrooms – quartered
  • ½ onion – minced
  • 1 clove garlic – minced
  • one 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

What You Do

  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.
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