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How to Cook Israeli Couscous

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Tossed with savory sautéed mushrooms and spinach, this Israeli couscous recipe 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 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 reminds me of pasta. The cooking process is similar (read: easy!) and the couscous tastes like miniature pasta balls.

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

Ingredients

Vegetable Saute

  • 3 Tablespoons oil
  • 6 cups spinach
  • 1 1/2 cups baby portobello mushrooms
  • 2 cloves garlic, minced
  • 1 yellow onion, sliced
  • 1/2 cup vegetable broth

Couscous

  • 2 Tablespoons oil
  • 1 cup Israeli couscous
  • 2 cups water

Instructions

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 and set aside.

Vegetables

  1. In a large pot, bring 3 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 and broth and stir to combine. Cover and cook until spinach is wilted. About 5 minutes.
  4. Add couscous and stir to combine.
  5. 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!*

 

11 Comments
  • 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.

  • 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 :)

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