Herb Mushroom Couscous
This Herb Mushroom Couscous is light and fluffy, with fresh dill and a touch of lemon zest keeps everything bright instead of heavy. This dish is proof that a simple side can steal the show.
It comes together in about 20 minutes with just one skillet, which makes it an easy weeknight addition to almost any main dish. You’ll also love how well it holds up for meal prep, since it tastes just as good reheated the next day. Whether you’re serving it alongside roasted chicken or a holiday spread, it never feels like an afterthought.
Helpful Tips
- Cook off the moisture: Let the mushrooms and onions sauté until all the liquid has evaporated and they start to brown, since rushing this step leaves you with a watery, less flavorful dish.
- Reserve some mushrooms: Setting half the mushrooms aside before adding the couscous keeps their texture from getting mushy, so you get those distinct, meaty bites throughout.
- Let the couscous steam undisturbed: Once you cover the pot and turn off the heat, resist the urge to peek. The full 5 minutes of resting is what gives you perfectly tender, fluffy grains.
You Might Also Like These
Herb Mushroom Couscous
This Herb Mushroom Couscous is light and fluffy, with fresh dill and a touch of lemon zest keeps everything bright instead of heavy.
Ingredients
- 3 tablespoons olive oil
- 1 pound baby bella mushrooms sliced
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup Moroccan couscous
- 1 1/2 cup vegetable broth
- 1/4 teaspoon EACH salt and black pepper
- 1/4 cup fresh dill chopped
- 1/2 teaspoon lemon zest
Instructions
- Heat a large skillet over medium heat, add the oil. Once hot, add diced onion and mushrooms and cook until all of the liquid has evaporated and the mushrooms have started to brown, about 8 minutes.
- Remove half of the mushrooms from the skillet and set aside.
- Add the garlic and cook for 1 minute. Then add the couscous, vegetable broth, salt and pepper.
- Bring it to a boil, cover with a lid, and turn off the heat. Let it rest for 5 minutes.
- Open the lid and add the reserved mushrooms back in. Then add the fresh dill and lemon zest. Stir everything together well.
Nutrition
Calories: 200kcalCarbohydrates: 29gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 342mgPotassium: 432mgFiber: 2gSugar: 3gVitamin A: 277IUVitamin C: 4mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!
