Couscous with Mushrooms

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 servings
Save Recipe


3 tablespoons olive oil

2 tablespoons butter

10 ounces white mushrooms, quartered and thinly sliced

1 medium (about 1 cup) Vidalia onion, finely chopped

1 1/2 cups chicken broth

3/4 teaspoon salt

1 cup uncooked couscous

1 tablespoon chopped fresh basil leaves, optional, for garnish


  1. Heat the oil and butter in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 7 minutes. Add the onion and cook 5 minutes more.
  2. Add the chicken broth and the salt. Bring to a boil and stir in the couscous. Immediately remove the pan from the heat, cover it, and let it stand until all the liquid is absorbed, about 5 to 10 minutes.
  3. Uncover and fluff the couscous with a fork. Transfer to a serving bowl, garnish with the basil, if desired, and serve immediately.

Israeli Couscous Salad with Smoked Paprika

Israeli Couscous and Tuna Salad

Couscous Salad with Tomatoes and Mint

Toasted Israeli Couscous