Mushroom Couscous

Mushroom Couscous

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Mushroom Couscous

Mushroom Couscous

Prep Time 15 minutes
Cook Time 10 minutes
Servings 6


  • 2 tbsp Olive oil or butter
  • 8 to 10 ounces Mushrooms - sliced about 1/2 inch thick
  • 3 cloves Minced garlic
  • Salt and pepper
  • 2 cups Chicken stock
  • 1 1/2 cups Uncooked couscous
  • 1 cup Seeded diced tomatoes or grape or cherry tomatoes halved (optional)
  • 1/4 cup Chopped fresh flat leaf parsley


  • Heat the oil or butter in a medium saucepan over medium-high heat.
  • Add the mushrooms and cook, stirring occasionally, until just starting to softened, about 3 to 4 minutes.
  • Add the garlic and cook 30 seconds stirring constantly.
  • Season with a little salt and pepper.
  • Add the chicken stock.
  • Bring to a boil and stir in the couscous.
  • Immediately remove the pan from the heat, cover it, and let it stand until all the liquid is absorbed, about 5 minutes.
  • Uncover and fluff the couscous with a fork.
  • Stir in tomatoes if using and parsley.


Calories: 221kcal | Carbohydrates: 36g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 306mg | Fiber: 3g | Sugar: 1g | Vitamin A: 453IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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  1. Dennis Dederich says:

    Amy: For Celiacs (like me) could I successfully substitute Quinoa?

    1. Amy Hanten says:

      Hi Dennis. Yes! I think it would be delicious with quinoa! Great idea! -Amy