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! 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.
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 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. I store it in my favorite Pyrex containers to keep it fresh all week. You can eat it cold or reheat it – it's delicious either way!
Make this Israeli couscous recipe ASAP and share it on Instagram! I love sharing your creations on our story!