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Israeli Couscous With Roasted Mushrooms

Photo: Beth Dreiling Hontzas; Styling: Sissy Lamerton
Prep time 10 mins
Total time 30 mins
Yield Makes 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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