Mushroom Couscous

This Mushroom Couscous is deliciously savory, but also has the bright flavors of fresh herbs and lemon. This recipe makes a great side dish or main course at any meal.

Mushroom Couscous is a great staple meal to serve at dinner or lunch, whether on the side or as the main course. It's elegant, but simple. The Baby Bella mushrooms are very flavorful and add a satisfying "meatiness" to the dish. With flavorful vegetables, citrusy lemon zest, and fresh dill, this couscous is very tasty and goes well with lots of other dishes.

This recipe is also great because it only requires a few produce items and some pantry staples, so you can put it together on busy nights when you need something filling and flavorful to put on the table. Let's take a look at the ingredients you'll need for this Mushroom Couscous.

Video Tutorial

What you'll need

• Mushrooms. I like using Baby Bella mushrooms the most. White button mushrooms could also be used instead.
• Olive Oil. Or any other oil that you like.
• Onion. Any kind you like.
• Garlic.
• Couscous. Use Moroccan couscous. Pearl couscous won't work in this recipe.
• Veggie Broth. I used Better Than Bouillon, No Chicken Base to make my broth.
• Fresh Dill. Or other herbs (such as parsley or basil) that you like.
• Lemon Zest. Adds a nice touch to the dish.
• Salt and Pepper. To taste.

How to make it

1. In a large skillet, cook the diced onion and mushrooms in olive oil, over medium heat, until all of the liquid has evaporated and the mushrooms have started to brown.

2. Remove half of the mushrooms from the skillet and reserve for later.

3. Add the garlic to the skillet and cook for 1 minute. Then add the couscous, salt, pepper, and veggie broth.

4. Bring the broth to a boil, cover it with a lid, and then turn off the heat. Let it rest for 5 minutes.

5. Open the lid and add the reserved mushrooms back in. Then add the fresh dill and lemon zest. Stir everything together well. Serve.

Pro Tips

• Use Moroccan couscous. This recipe requires Moroccan couscous because they are much smaller than pearl couscous and cook a lot faster.
• Reserve some of the mushrooms. Don't skip the step for reserving some of the mushrooms because they add a lot of flavor and body to this dish when they're added back in at the end. They also make it look prettier.
• Add the dill and lemon zest last. Doing this when everything else is done cooking allows the flavors to stay fresh and strong, and also keeps their colors bright.

Add-ins and Substitutions

• Add white wine. For added flavor, you could add a splash of white wine to this couscous. The alcohol will cook off, but the flavor remains.
• Substitute herbs. While I like this dish with fresh dill, you could also use Italian seasoning, parsley, basil, or any other fresh herb that you enjoy.
• Add other vegetables. Spinach, tomatoes, and peas are just some of the options you could try in this Mushroom Couscous.

How to Store and Reheat

If you have leftovers of this Mushroom Couscous, place them in a container with a tight lid and refrigerate them for up to 3 days. You can reheat them in the microwave until warmed through, or just eat them cold from the fridge if you like.

What to Serve with Mushroom Couscous

• On its own. This satisfying dish can be enjoyed all by itself for a light dinner or lunch.
• With a vegetable. Serve Mushroom Couscous alongside your favorite veggie, such as Cauliflower Steaks with Chermoula Sauce or Simple Roasted Broccoli.
• With a soup or salad. Try it with this Easy Lemon Lentil Soup or Creamy Cucumber Radish Salad.

This Mushroom Couscous is such a scrumptious and flavorful recipe. It goes well with so many dishes and is versatile enough for any palate. Try it and tweak it to make it work for you. But no matter how you make it, this Mushroom Couscous is surely going to be a hit with everyone you serve it to.

More tasty mushroom recipes to try:

• Mushroom Stew
• Mushroom Bolognese Pasta
• Baked Portobello Mushrooms
• Vegan Mushroom Sauce
• Mushroom Bourguignon