Cast Iron

Deleted Recipe

December  7, 2015
4 Ratings
  • Serves 0
Test Kitchen Notes

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

What You'll Need
  • 0 0
  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!

See what other Food52ers are saying.

  • Audrey-Anne LeBlanc
    Audrey-Anne LeBlanc
  • Supper With Michelle - Michelle Braxton
    Supper With Michelle - Michelle Braxton
  • Alex
  • Sharlene

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 :)
Supper W. January 15, 2016
Awesome! So glad you enjoyed it! And thank you!!
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!
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?
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?
Supper W. December 9, 2015
Oh! Thank you! How could I forget the main ingredient! :) About 3 - 4 cups cooked.