Creamy Mushroom and Israeli Couscous


Creamy Mushroom and Israeli Couscous

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*

Creamy Mushroom and Israeli Couscous

Well this dish falls right in line with that theme, if you will. I used Pearl or Israeli Couscous, Baby Bella 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. If you like parmesan cheese, then I highly suggest you top it with some at the end.

Recipe:  Serves 2

2 cups Israeli or Pearl Couscous (about 3 – 4 cups cooked)
(cooked according to their package and rinsed with cool water, then drained)

8 oz of Cremini Mushrooms (sliced 1/2 inch thick)(or a mushroom of your choice)
1 small Yellow Onion (thinly sliced)
1 clove of Garlic (minced)
2 tablespoons of Plain Greek Yogurt (or Sour Cream)
2 tablespoons of Butter (Unsalted)
2 tablespoons of Olive Oil or Vegetable Oil (or just enough to coat your skillet)
1/4 cup of water (or more if needed)
Sea Salt and Ground Pepper to taste

Suggested/Optional Toppings:
Parmesan Cheese
Fresh Herbs: Sage or Flat Leaf Parsley

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.

Creamy Mushroom and Israeli Couscous


In a cast iron skillet (if you have one), heat olive oil on a medium to 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. It should only take a few minutes for each side. Once done, put them on a plate to the side. In the same skillet, add in your onions and saute them for 10 -15 minutes or until they are lightly browned and translucent. Now add in your tabs of butter and garlic and saute for 2 – 3 minutes and lightly stir in your already cooked couscous, mushrooms, 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 it, then add in sea salt and ground pepper to your liking.

Creamy Mushroom and Israeli Couscous

Plate up your master piece, add some fresh herbs and/or parmesan cheese on top and enjoy!

Creamy Mushroom and Israeli Couscous


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