Mushroom and Herb Israeli Couscous Recipe
A simple and easy Israeli Couscous Recipe! It's made with the most flavorful mushrooms cooked in butter, thyme, and oregano. It makes the best side dish to chicken, shrimp, or fish.
Servings: 4
Calories: 238kcal
Ingredients
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 1 cup shiitake mushrooms, thinly sliced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano, finely chopped
- 1 garlic clove, minced
- 1 shallot, diced
- 1 1/2 cups vegetable broth
- 1 cup pearled couscous
- 1-2 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
Instructions
- Heat butter and olive oil in a medium sized saucepan over medium heat until butter has melted. Add the mushrooms, toss to coat, then add half the thyme and oregano, garlic, and shallot. Mix to combine and cook, stirring occasionally, for 5-6 minutes or until mushrooms begin to brown.
- Add the vegetable broth and bring to a boil. Mix in the couscous and reduce the heat to a simmer. Cover and cook for about 10 minutes. Halfway through cooking, add the lemon juice, salt, and pepper.
- To serve, divide between bowls and garnish with more fresh thyme and oregano if desired.
Video
Notes
- You can mix in other fresh herbs like basil and parsley too.
- Dried herbs will also work if you don't have fresh herbs on hand.
Nutrition
Calories: 238kcal | Carbohydrates: 41g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 388mg | Potassium: 290mg | Fiber: 5g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 5.2mg | Calcium: 40mg | Iron: 1.5mg
