Israeli Couscous With Roasted Mushrooms

3 Reviews
ADD YOUR REVIEW
Photo: Beth Dreiling Hontzas; Styling: Sissy Lamerton
Prep Time
10 Mins
Total Time
30 Mins
Yield
Makes 8 servings
November 2009
RECIPE BY Southern Living

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

Meanwhile, cook couscous according to package directions.

Step 3

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

Step 4

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

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Ratings & Reviews

daneanp's Review

sprater1
October 15, 2013
This is good. My store didn't carry plain Israeli couscous, so I purchased the garlic one and it was a little too much with the garlic in the mushrooms. I think next time I'll just use regular plain couscous.

sprater1's Review

JillHP
October 03, 2010
One word. YUM!

JillHP's Review

daneanp
March 12, 2010
Roasting the mushrooms gives great flavor...takes a bowl of couscous to the next level. I would omit the salt at the end next time, since Worcestershire sauce is added. Other than being a touch too salty, this was delicious!!!