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

Israeli Couscous With Roasted Mushrooms

  • Yield: Makes 8 servings


  • 2 none (4-oz.) packages fresh gourmet mushroom blend, coarsely chopped
  • 2 none 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 none (6.3-oz.) packages Israeli couscous
  • 2 teaspoons Worcestershire sauce
  • none 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: 209none
  • 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

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Israeli Couscous With Roasted Mushrooms Recipe