Israeli Cous-Cous with Mushrooms

I am by no means a regimented person; I’d forgo the gym or anything that seemed like a chore nine times out of ten, in favor of spending time with friends or doing something fun. However, in the last few days I’ve learned that I can get really crabby when I don’t have time to myself to do the little things that I love and keep me sane. I guess I do have a rigid side that shows through when it relates to things I want to do rather than need to do.

Keeping me from these things was my busy weekend, which included my parents being in town, and an all-day work conference on Sunday. Despite my slight saltiness (and exhaustion), it was a great weekend that involved going to a Cardinals game, a lot of shopping, and trying two new restaurants. Needless to say, its been more than a few days since I’ve spent any time in the kitchen. So, I’m pulling something from my backstock, which just happens to be one of my favorite, go-to side dishes that practically goes with any fish, poultry, or beef main dish. This Israeli Cous-Cous with Mushrooms dish is always great when I need a simple side dish that I know will please most tummies. I can never stop with just one serving of this one.




Israeli Cous-Cous with Mushrooms

What You Need

  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 2 cups uncooked Israeli cous-cous
  • 1/3 cup chopped onion
  • 3-4 cups chicken broth
  • 8 ounce sliced mushrooms
  • Salt and pepper
  • 2 tablespoons chopped parsley

What To Do

  1. In a large pot, heat olive oil over medium heat. Add minced garlic, cous-cous, and chopped onion and coat with olive oil. Toast cous-cous until lightly browned, and until onions are tender.
  2. Add 3 cups of chicken broth to the pot. Bring to a boil, reduce heat, and simmer with lid ajar for 8-10 minutes. Add additional liquid if broth is absorbed before cous-cous is done.
  3. Meanwhile, heat 1 tablespoon of olive oil in a saute pan. Saute mushrooms for 5 minutes, or just until tender. Do not overcook the mushrooms. Drain juice from mushrooms if there is any left in the pan.
  4. When cous-cous is cooked, add mushrooms to the pot. Stir to combine. Season with salt and pepper, and garnish with parsley.
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