Mushroom       Couscous


4 servings


25 minutes


– 3 tbsp. olive oi – 1 lb. mushrooms, sliced – 1 small onion, diced – 2 garlic cloves, minced – 1 cup Moroccan couscous – 1 ½ cup vegetable broth – ¼ cup fresh dill, chopped – ½ tsp. lemon zest – ¼ tsp. salt or to taste – ¼ tsp. pepper or to taste

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.

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.

Click "See the full recipe" below for the exact measurements and step-by-step photo and video instructions.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes