Creamy Mushroom And Israeli Couscous Recipe

Name: Creamy Mushroom And Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cremini mushrooms or a mushroom of your choice, sliced 1/2-inch thick; 3 - 4 cups Israeli or pearl couscous (cooked already according to package); 1 small yellow onion, thinly sliced; 1 clove garlic, minced; 2 tablespoons plain Greek yogurt or sour cream; 2 tablespoons unsalted butter; 2 to 3 tablespoons olive vegetable oil (or just enough to coat your skillet); 1/4 cup water, or more if needed; Sea salt and ground pepper to taste; Fresh parsley or sage (optional); Parmesan cheese (Optional)

Servings: persons

8 ounces cremini mushrooms or a mushroom of your choice, sliced 1/2-inch thick
3 - 4 cups Israeli or pearl couscous (cooked already according to package)
1 small yellow onion, thinly sliced
1 clove garlic, minced
2 tablespoons plain Greek yogurt or sour cream
2 tablespoons unsalted butter
2 to 3 tablespoons olive vegetable oil (or just enough to coat your skillet)
1/4 cup water, or more if needed
Sea salt and ground pepper to taste
Fresh parsley or sage (optional)
Parmesan cheese (Optional)

1
In a cast-iron skillet (if you have one), heat olive oil over medium to high heat, then add in mushrooms. Only add in enough to evenly coat the pan, even if you have to do this in two rounds. Cook them until they are evenly browned, flipping on the other side as well. It should only take a few minutes for each side. Once done, put them on a plate to the side.
2
In the same skillet, add in your onions and saute them for 10 to 15 minutes or until they are lightly browned and translucent. Now add in your tabs of butter and garlic and saute for 2 to 3 minutes and lightly stir in your couscous(already cooked), mushrooms, water, and then your yogurt. If your mixture is too thick then feel free to add in a little more water. If you'd like it creamier then add in a little more yogurt. Taste it, then add in sea salt and ground pepper to your liking.
3
Plate up your master piece, add some fresh herbs and Parmesan cheese on top and enjoy!

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces cremini mushrooms or a mushroom of your choice, sliced 1/2-inch thick, 3 - 4 cups Israeli or pearl couscous (cooked already according to package), 1 small yellow onion, thinly sliced, 1 clove garlic, minced, and more.

Yes, Creamy Mushroom And Israeli Couscous falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Mushroom And Israeli Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions