Isreali couscous with mushrooms and scallions

By • April 25, 2014 0 Comments

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Author Notes: This recipe was inspired by a salad I tried years ago at Joan's on Third in Los Angeles. Scallions are a mainstay of my cooking, but something about this combination was surprising. The contrast of the bright scallions and rich, inviting mushrooms stuck with me and my version is now a standby for healthy, simple weeknight dinners. You can toast the couscous, use vegetable broth instead of beef, but the basic recipe is what I fall back on most of the time. It's delicious hot, at room temperature, or for lunch the next day. A perfect side dishccasey


Serves 4-6

  • 2 cups Israeli couscous
  • 1 tablespoon Beef base (or just cook in beef broth)
  • 2 pints Button and/or Baby Bella Mushrooms
  • 1 bunch Scallions
  • 1 tablespoon olive oil (or halve the oil and add some butter)
  1. Put a medium pot of beef broth over high heat to bring to a boil
  2. While water comes to a boil, slice mushrooms, saute on medium low heat in large pan with a glug of olive oil and a pat of butter, stirring regularly
  3. Add couscous to boiling broth. Cook like pasta for 8-10 minutes until it is al dente. Drain well.
  4. While pasta is boiling and mushrooms are finishing up, thinly slice scallions.
  5. In a large bowl, mix scallions and mushrooms into couscous and serve

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