Israeli Couscous With Roasted Mushrooms

Southern Living
Israeli Couscous With Roasted Mushrooms Recipe
Photo: Beth Dreiling Hontzas; Styling: Sissy Lamerton
Makes 8 servings


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2 (4-oz.) packages fresh gourmet mushroom blend, coarsely chopped
2 garlic cloves, thinly sliced
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 (6.3-oz.) packages Israeli couscous
2 teaspoons Worcestershire sauce
Garnish: fresh thyme sprigs


Prep: 10 Minutes
Total: 30 Minutes

1. Preheat oven to 400°. Toss mushrooms, garlic, olive oil, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper together in an aluminum foil-lined broiler pan. Spread mushroom mixture in a single layer, and bake 20 minutes.

2. Meanwhile, cook couscous according to package directions.

3. Stir mushroom mixture, Worcestershire sauce, and remaining salt and pepper into couscous. Garnish, if desired.

Note: We tested with Casbah All Natural Original Toasted CousCous.

Created date

October 2009

Nutritional Information

Calories 209
Fat 3.5 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 5.7 g
Carbohydrate 37.5 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 251 mg
Calcium 9 mg