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Israeli Couscous with Spinach and Mushrooms

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This Israeli couscous recipe with spinach and mushrooms is a delicious weeknight dinner option. Other vegetables can be added as desired. The couscous is incredibly simple to cook and perfect for meal-prep. 

ISRAELI COUSCOUS WITH SPINACH AND MUSHROOMS – This recipe for Israeli couscous puts dinner on the table in 25 minutes. It's mixed with a savory blend of sautéed garlic, mushrooms, and spinach.

Israeli couscous! This is another first for me. Have you ever tried it? When I bought some last week, I wasn’t quite sure how to cook it. But guess what? The process is simpler and quicker than I expected. In fact, it takes about the same amount of time as boiling pasta. Easy peasy, people.

And easy peasy is exactly what we need right now. Because it’s the middle of the week and this little food blog has been a hot mess for the past couple of days. (I thought it was a good idea to change the design.) (It wasn’t a good idea to change the design.) *Face palm*

Since we’re riding the struggle bus tonight, we’re keeping it simple. We’re learning how to cook some tender, toasted Israeli couscous. Sautéing it with whatever we have left in the fridge, which happened to be spinach and mushrooms. And then we’re mixing it all together and calling it dinner. Delicious, simple, comfort food dinner.

ISRAELI COUSCOUS WITH SPINACH AND MUSHROOMS – This recipe for Israeli couscous puts dinner on the table in 25 minutes. It's mixed with a savory blend of sautéed garlic, mushrooms, and spinach.

ISRAELI COUSCOUS WITH SPINACH AND MUSHROOMS – This recipe for Israeli couscous puts dinner on the table in 25 minutes. It's mixed with a savory blend of sautéed garlic, mushrooms, and spinach.

I love the savory, hearty combination of spinach and mushrooms alongside the fluffy couscous. But my favorite part? Israeli couscous tastes like miniature pasta balls – because basically, that’s what couscous is. A lot of people seem to think it’s a whole grain, but it’s not. And that’s ok. We still love it. I love it so much that I order the 5 pound bag of it to keep our pantry stocked. Buying in bulk is the way to go – it’s so much cheaper in the long run! 🙌

The main difference with Israeli couscous is that it’s best to toast it slightly before hand. Just heat some oil, stir it until it starts to smell fragrant, and then add water or broth. This simple trick adds incredible depth to the flavors of any dish.

This could be served as a side for a whole family or as a main for 1 or 2 people. You could even add tofu or chicken if desired.

Since you know how to cook it now, I recommend making a big batch because it’s perfect for meal prepping. You can eat it cold the next day or reheat it – it’s delicious either way!

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Israeli Couscous with Spinach and Mushrooms

ISRAELI COUSCOUS WITH SPINACH AND MUSHROOMS – This recipe for Israeli couscous puts dinner on the table in 25 minutes. It's mixed with a savory blend of sautéed garlic, mushrooms, and spinach.

This recipe for Israeli couscous puts dinner on the table in 25 minutes. It’s mixed with a savory blend of sautéed garlic, mushrooms, and spinach.

  • Author: Jordan Cord
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 2
  • Category: Main

Ingredients

Vegetable Saute

  • 2 Tablespoons olive oil
  • 1 cup yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups baby portobello mushrooms
  • 6 cups spinach
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable broth

Couscous

  • 1 Tablespoon olive oil
  • 1 cup Israeli couscous
  • 2 cups water

Instructions

Spinach and Mushrooms

  1. In a large pot, bring 2 tablespoons of oil to medium heat. Add onion and sauté for 3-5 minutes, until they are softened and translucent. Add garlic and sauté for 2 minutes.
  2. Add mushrooms and sauté for 5 minutes.
  3. Add spinach, salt and pepper, and broth and stir to combine. Cover and cook until spinach is wilted. About 5 minutes.
  4. Remove from heat and set aside.

Couscous

  1. In a medium pot, bring 2 tablespoons of oil to medium heat. Pour in the couscous and stir to coat with oil. Cook for 2 minutes, until the couscous starts to smell toasted.
  2. Pour in 2 cups of water and bring to a boil.
  3. Once boiling, decrease the heat to a simmer and cover. Cook for 10 minutes, or until al dente, stirring occasionally. Drain off excess liquid.
  4. Combine couscous with spinach and mushroom mixture and stir to combine. Serve and enjoy!

Notes

*I’m not an expert at cooking Israeli couscous. There are several ways to make it. But this is my favorite way and in my opinion, the simplest!*

Nutrition

  • Calories: 312
  • Sugar: 2 g
  • Sodium: 480 mg
  • Fat: 16 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 0 mg

 

What do you think?

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58 Comments
  • Mrs Bray
    May 14, 2018

    Love this, even my non spinach eating husband requests this once a week.

  • Erin
    May 4, 2018

    Thanks for a delicious recipe! Just wanted to point out (truly not trying to be a jerk here, I promise) that the reason couscous tastes like delicious little pasta balls is because that’s *exactly* what it is! Couscous is pasta by a different name. I’m not opposed to pasta at all — I LOVE noodles! — but I’ve found that some of my nutrition coaching clients think that couscous is a whole grain, similar to quinoa. It’s not! But it’s still healthy in moderation and delicious in my mouth, so…. forks up! ;-)

    • thefitchen
      May 7, 2018

      Correct! I used to think couscous was a whole grain as well – until I actually started cooking it. It is definitely delicious!

  • Anne Lawton
    April 30, 2018

    This looks like my kind of side dish full of veggies and healthy grains!

    • thefitchen
      May 1, 2018

      Yes! All of the best things!

  • Femi. O
    April 29, 2018

    I feel you so much on the blog design struggle so good job pushing through! I’m such a fan of couscous and mushrooms so having them in the same recipe is the absolute!

    • thefitchen
      April 30, 2018

      Whew… blog design stresses me out! Hope you enjoy the recipe!

  • lauren
    April 29, 2018

    Such a great, flexible side or main dish! This is perfect for the jar of Israeli couscous I have in the cabinet. Baby portobellos are my favorite, love the texture and they’re just darn cute.

    • thefitchen
      April 30, 2018

      Yes! Same here. I could eat them almost every meal!

  • Sara
    April 29, 2018

    What a delicious combination of flavors! I know this will be a well received addition to dinner!

    • thefitchen
      April 30, 2018

      Enjoy!

  • Anne Murphy
    April 29, 2018

    Oh, my! I made cous cous for years, and never toasted it – how interesting! And I love it because it is so fast and easy… and delicious! We all need meals like that! (And hey – you cannot possibly go wrong with spinach and mushrooms, as far as I’m concerned.)

    • thefitchen
      April 30, 2018

      You have to try it! It definitely adds a different flavor to the dish – I love it! Agreed on the spinach and mushrooms!

  • Mo
    April 29, 2018

    Question? Where can I get the nutrition information? We are calorie watching and would like to know the serving size and calories please

  • Kitty
    April 29, 2018

    I bought a contained of Israeli couscous and it’s been sitting in my pantry because I didn’t’ know what to do with it. Now I know! Thanks!

    • thefitchen
      April 30, 2018

      Yusssss!! You definitely have to try this recipe with your couscous.

  • Madi
    April 29, 2018

    This sounds so incredible! I love anything with couscous!

    • thefitchen
      April 30, 2018

      It’s so good!

  • Kim @ Berly's Kitchen
    April 28, 2018

    Israeli couscous is one of my all time favorites! This is awesome with the mushrooms and spinach. Perfect for a healthy dinner. :)

    • thefitchen
      April 30, 2018

      Same here! We eat it several times per week. :)

  • Andrea @ The Petite Cook
    April 28, 2018

    What a great ingredients combo! I love Israeli couscous, I definitely need to try this asap!

    • thefitchen
      April 30, 2018

      I hope you enjoy!

  • Michelle
    April 28, 2018

    Yum! I love toasted couscous it has such a lovely nutty flavour. And anything with mushrooms and I’m in!

    • thefitchen
      April 30, 2018

      Yes! Toasting adds so much flavor!

  • Eileen Kelly
    April 27, 2018

    I love quick, easy and healthy meals and this is definitely one of those. The meal comes together quickly and using the veggies in the fridge make this super versatile. A winner!

    • thefitchen
      April 30, 2018

      This checks all of the boxes! It’s perfect for busy weeknights!

  • Jenni
    April 26, 2018

    What a fantastic weeknight meal! I love couscous, and with all those veggies! YUM!

    • thefitchen
      April 27, 2018

      Yes! It’s one of our favorite easy dinners!

  • Susan
    March 29, 2018

    Looks delicious and colorful. I plan to make for a group of “foodies”

    Susan

    • thefitchen
      March 31, 2018

      Yay! I’m sure they’ll enjoy!

  • M. Nelson
    March 13, 2018

    Can this be made as a salad for the summer? Any suggestions as to how to turn it into a cold dish?

    • thefitchen
      March 15, 2018

      Oh definitely! I would suggest mixing it with a bit of extra olive oil after its cooked to keep it from clumping together. I eat it cold all of the time, regardless!

  • Amie
    February 21, 2018

    Can this be made with regular couscous?

    • thefitchen
      February 25, 2018

      Hi Amie! You could certainly try it with regular couscous. I’ve never tried that before so I’m not sure how it would work out.

  • cindy
    February 9, 2018

    could I add. little feta at the end? when it is room temp?

    • thefitchen
      February 9, 2018

      Sure! I’m sure that would be a yummy addition!

  • Gemma
    February 3, 2018

    Fun game: read this blog and find all the words that the writer left out. I understand that it’s a casual food blog, but some of these sentences just don’t make sense with words missing!

    • thefitchen
      February 3, 2018

      Hi Gemma –

      I have a fun game for you – it’s called “try not being a negative bitch.” We built this “casual food blog” from the ground floor into a full-time income. Leaving one word out of a 400-word post is the least of my concerns. Cheers!

      • Margan
        March 5, 2018

        LOL. ^^ This recipe turned out great, btw. Thank you for the info!! :)

  • Janick
    January 16, 2018

    Tried it tonight for my family, they loved it ! Thank you!

    • thefitchen
      February 6, 2018

      Awesome! I’m so glad you all liked this recipe! :)

  • Zanetta
    December 6, 2017

    I’ll have to try couscous. I like that you added mushrooms and spinach and I saw another reader added cilantro and lemon. It’s so versatile and adds such a bang to your meal. Thanks for reminding us of this little gem.

    • thefitchen
      December 6, 2017

      Oh my gosh it’s so good! One of my favorite sides to make. :)

  • Melanie McNamara
    July 7, 2017

    This was a big success …my hubby loved it and I did also. I used broccoli instead of spinach and some corn….a bit of fresh cilantro and lemon. This is a recipe that you could substitute many different veggies and healthy and fabulous.

    • thefitchen
      June 6, 2018

      I’m so glad you and your hubby both liked this recipe! Love the modifications – there are so many ways to switch this recipe up.

  • Grace
    April 23, 2017

    Took long time to find how to make showed error go to homepage

    • thefitchen
      April 25, 2017

      Hi Grace! Sorry about the issues getting to the recipe. I think I’ve corrected the problem! Thanks. :)

  • Amy E
    March 24, 2017

    There is no mention when the onion needs to be sautéed. I did mine with the garlic at the beginning to give it time but thought it odd there wasn’t a specific area to add it.

    • thefitchen
      March 25, 2017

      Hi Amy! So sorry about that. I accidentally omitted it. I prefer to sauté the onion first, until translucent and then add the garlic.

      • Twila
        March 29, 2017

        How many servings is this recipe?

        • thefitchen
          March 30, 2017

          This recipe serves between 2 and 3 people. :)

  • Kristina
    December 19, 2016

    I made this with a splash of lemon at the end. Delicious.

  • Jenni
    October 31, 2016

    This looks so delicious!

  • Anna
    October 28, 2016

    I love Israeli couscous! One of my favorite things, the fact that they’re little miniature pasta-like balls is probably the reason haha so addicting!
    I’ve never tried toasting them before, but I definitely will now. Thanks for the tip :)