Creamy Mushroom and Israeli Couscous



Author Notes: When it's cold out, I find myself wanting all things hearty, and creamy, and cheesy, and bread-y. Get the picture? Well, it's true. I'm a sucker for creamy soups and creamy Italian dishes and creamy curry. You know, the yummy comforting stuff. So if they ever seem to be on repeat here, then I've given you fair warning. *Smiles* I used Pearl or Israeli Couscous, baby Bella mushrooms and I added in a little garlic and onions for good measure. I also cooked this in a cast-iron skillet. I find that it really caramelizes the onions and mushrooms so well. If you like Parmesan cheese, then I highly suggest you top it with some at the end.Supper With Michelle - Michelle Braxton

Food52 Review: 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

Serves: 2

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)
In This Recipe

Directions

  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 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.
  3. Plate up your master piece, add some fresh herbs and Parmesan cheese on top and enjoy!

More Great Recipes:
Pasta|Israeli|Vegetable|Cheese|Grains|Couscous|Mushroom|Cast Iron|Summer|Fall|Winter|Spring

Reviews (8) Questions (0)

8 Reviews

Audrey-Anne L. October 9, 2017
I just did this today. Really good and adding the greek yogourt really give it that creamy texture. I added some spinach for color and some feta cheese for extra goodness. Thanks for the recipe :)
 
Author Comment
Supper W. January 15, 2016
Awesome! So glad you enjoyed it! And thank you!! <br />
 
Alex January 12, 2016
Great, simple recipe! I used less couscous (didn't have 3 cups on hand) and the mushroom-couscous ratio is still good. And I didn't add water at the end- it was creamy and perfect. Thanks!
 
Author Comment
Supper W. January 26, 2016
Awesome! So glad you enjoyed it! And thank you!!!
 
Sharlene December 25, 2015
So are you adding already cooked couscous?
 
Author Comment
Supper W. December 26, 2015
Yes...Sharlene. Adding in about 3 - 4 cups of cooked Couscous. :)
 
Jody December 7, 2015
This sounds good-how much couscous is to be used?
 
Author Comment
Supper W. December 9, 2015
Oh! Thank you! How could I forget the main ingredient! :) About 3 - 4 cups cooked.