See more
Photo: Beth Dreiling Hontzas; Styling: Sissy Lamerton Photo by: Photo: Beth Dreiling Hontzas; Styling: Sissy Lamerton

Israeli Couscous With Roasted Mushrooms

Southern Living NOVEMBER 2009

  • Yield: Makes 8 servings
  • Prep time: 10 Minutes
  • Total: 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 209
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.7g
  • Carbohydrate: 37.5g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 251mg
  • Calcium: 9mg

Go to Full Version of

Israeli Couscous With Roasted Mushrooms Recipe