Cast Iron

Creamy Mushroom and Israeli Couscous

Photo by Supper With Michelle - Michelle Braxton
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

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

  • Serves 2
  • 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
  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 Reviews

See what other Food52ers are saying.

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