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
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