Description
Mushrooms Couscous with Herbs is a delightful and nutritious dish that beautifully marries the earthy flavors of sautéed mushrooms with the freshness of vibrant herbs. This quick, easy-to-make recipe features fluffy Moroccan couscous, garlic, and a hint of lemon zest, making it perfect for weeknight dinners or festive gatherings. Enjoy this versatile dish as a main course or pair it with your favorite protein for a satisfying meal. With its stunning presentation and rich flavor profile, Mushrooms Couscous with Herbs is sure to impress everyone at your table.
Ingredients
- 3 tablespoons olive oil
- 1 pound sliced mushrooms
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup Moroccan couscous
- 1 1/2 cups vegetable stock
- 1/4 cup chopped fresh dill
- 1/2 teaspoon grated lemon zest
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent.
- Stir in minced garlic and sliced mushrooms, sautéing for about 5–7 minutes until tender.
- In a separate pot, bring vegetable stock to a boil. Add couscous, stir well, cover, and let sit for about 5 minutes.
- Fluff the couscous with a fork and add it to the skillet with the sautéed mushrooms. Stir in chopped dill, lemon zest, salt, and pepper until well combined.
- Serve warm as a delicious side dish or main course.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Experiment with different types of mushrooms like shiitake or portobello for unique flavors. Toasting the couscous lightly in olive oil before adding stock enhances its nutty flavor. Adjust seasoning as needed after cooking for the best taste.