Creamy Mushroom and Israeli Couscous - Supper With Michelle

 

Now that we’re all in the fall swing of things, I find myself wanting all things hearty, and creamy, and cheesy, and bready. Get the picture? Well, it’s true. I’m a sucker for creamy soups and creamy Italian dishes and creamy curry. You know, the yummy comforting stuff. So if they ever seem to be on repeat here, then I’ve given you fair warning. *Smiles*

Well this Creamy Mushroom and Israeli Couscous falls right in line with that theme, if you will. I used pearl or Israeli couscous, cremini mushrooms and I added in a little garlic and onions for good measure. I also cooked this in a cast iron skillet. I find that it really caramelizes the onions and mushrooms so well.  But of course, you certainly don’t have to. If you like parmesan cheese, then I highly suggest you top it with some at the end.

 

Creamy Mushroom and Israeli Couscous - Supper With Michelle

Creamy Mushroom and Israeli Couscous - Supper With Michelle

Creamy Mushroom and Israeli Couscous - Supper With Michelle

Get the Recipe: Creamy Mushroom and Israeli Couscous

Yield: 2 servings, with leftovers
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Now that we’re all in the fall swing of things, I find myself wanting all things hearty, and creamy, and cheesy, and bready. Get the picture? Well, it’s true. I’m a sucker for creamy soups and creamy Italian dishes and creamy curry. You know, the yummy comforting stuff. So if they ever seem to be on repeat here, then I’ve given you fair warning. *Smiles*
No ratings yet
Print Recipe Pin Recipe Leave a Review

Ingredients

For the couscous:

  • 2 cups Israeli or pearl couscous, about 3 1/2 to 4 cups cooked
  • 2 tablespoons olive oil , or vegetable oil
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 small yellow onion, or shallot, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • ¼ cup water, or more if needed
  • 2 tablespoons plain Greek yogurt, or sour cream
  • salt and pepper, to taste

Optional Toppings:

  • parmesan cheese
  • a handful of fresh herbs such as flat leaf parsley

Equipment

  • 1 Large Skillet

Instructions

Make the couscous:

  • Cook pearl couscous according to package. Rinse with cool water, then drain.

Cook the mushrooms:

  • In a large skillet or cast iron skillet, heat olive oil over medium-high heat, then add in mushrooms. Only add in enough to evenly coat the pan, even if you have to do this in two rounds. Cook them until they are evenly browned, flipping on the other side as well, about 5 to 8 minutes. Once done, put them on a plate to the side.

Bring it all together:

  • Using the same skillet, add in your onions and sauté them for 8 to 10 minutes or until they are lightly browned and translucent. Now add in your tabs of butter and garlic and sauté until fragrant, about 1 minute.
  • Stir in your already cooked couscous, mushrooms, 1/4 cup of water and then your yogurt. (If your mixture is too thick then feel free to add in a little more water. If you’d like it creamier then add in a little more yogurt.) Taste and add more salt and pepper, if needed.
  • Plate up your master piece, add some fresh herbs and/or parmesan cheese on top, if using and enjoy!

Notes

This dish can also easily be made to accommodate a vegan diet by substituting the butter for vegan butter and by using a non-dairy plain yogurt.
Calories: 917kcal, Carbohydrates: 142g, Protein: 27g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 34mg, Potassium: 874mg, Fiber: 10g, Sugar: 4g, Vitamin A: 351IU, Vitamin C: 3mg, Calcium: 93mg, Iron: 2mg