Mushroom Couscous
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
4 cups
- Serves:
- 4
ingredients
directions
- Coat a large saucepan with butter spray; place over medium-high heat until hot.
- Add mushrooms, onion, and garlic; saute until tender.
- Stir in water, salt, and pepper; bring to a boil.
- Remove saucepan from heat.
- Stir in couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
- Fluff couscous with a fork.
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Reviews
-
I was so happy to find this recipe with a review as I was thinking along these lines for dinner tonight. Following the reviewer's comment about blandness, I added some extra onion (about 3/4 cup instead of 1/2 cup). Instead of using water, I made a quick "stock" with the mushroom stems, onion ends and the skins from the garlic and onion, which I simmered while I was chopping and sauteeing. In place of cooking spray, I used 1 Tbsp of butter. I upped the salt to 1/2 tsp and added 1 tsp of dried basil and 1/2 tsp each of thyme, onion and garlic powders, which I sauteed with the mushrooms, onion and garlic for about a minute before adding the stock. Overall, I was very pleased with the results. Thank you for a great starting point, Michele 7!
Tweaks
-
I was so happy to find this recipe with a review as I was thinking along these lines for dinner tonight. Following the reviewer's comment about blandness, I added some extra onion (about 3/4 cup instead of 1/2 cup). Instead of using water, I made a quick "stock" with the mushroom stems, onion ends and the skins from the garlic and onion, which I simmered while I was chopping and sauteeing. In place of cooking spray, I used 1 Tbsp of butter. I upped the salt to 1/2 tsp and added 1 tsp of dried basil and 1/2 tsp each of thyme, onion and garlic powders, which I sauteed with the mushrooms, onion and garlic for about a minute before adding the stock. Overall, I was very pleased with the results. Thank you for a great starting point, Michele 7!