Get the Recipe:Creamy Mushroom and Israeli Couscous
Yield: 2servings, with leftovers
Prep: 10 minutesmins
Cook: 30 minutesmins
Total: 40 minutesmins
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*
2cupsIsraeli or pearl couscous, about 3 1/2 to 4 cups cooked
2tablespoonsolive oil , or vegetable oil
8ouncescremini mushrooms, thinly sliced
1smallyellow onion, or shallot, thinly sliced
2tablespoonsunsalted butter
1clovegarlic, minced
¼cupwater, or more if needed
2tablespoonsplain 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.