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! 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.
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!
- 3 Tablespoons oil
- 6 cups spinach
- 1½ cups baby portobello mushrooms
- 2 cloves garlic, minced
- 1 yellow onion, sliced
- ½ cup vegetable broth
- 2 Tablespoons oil
- 1 cup Israeli couscous
- 2 cups water
- 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.
- Pour in 2 cups of water and bring to a boil.
- Once boiling, decrease the heat to a simmer and cover. Cook for 10 minutes, or until al dente, stirring occasionally. Drain and set aside.
- In a large pot, bring 3 tablespoons of oil to medium heat. Add garlic and sauté for 2 minutes.
- Add mushrooms and sauté for 5 minutes.
- Add spinach and broth and stir to combine. Cover and cook until spinach is wilted. About 5 minutes.
- Add couscous and stir to combine.