This dish was definitely creamy and very tasty, and it didn’t take very long to make, which is a plus! It’s a great option for vegetarians! I would suggest adding more butter or oil after the mushrooms have been cooked and removed so that the onions don’t brown too quickly, and more water should be used to cook the cous cous. Make sure to stir occasionally to prevent the cous cous stirring as it cooks. I would also recommend adding some lemon zest at the end. —Joni Gomes
In This Recipe
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.
In the same skillet, add in your onions and sauté them for 10 to 15 minutes or until they are lightly browned and translucent. Now add in your tabs of butter and garlic and sauté 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.
Plate up your master piece, add some fresh herbs and Parmesan cheese on top and enjoy!