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!
Israeli Couscous with Spinach and Mushrooms
- Total Time: 20 minutes
- Yield: 2 1x
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.
- 2 Tablespoons olive oil
- 1 cup yellow onion, sliced
- 2 cloves garlic, minced
- 1 ½ cups baby portobello mushrooms
- 6 cups spinach
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup vegetable broth
- 1 Tablespoon olive oil
- 1 cup Israeli couscous
- 2 cups water
Spinach and Mushrooms
- 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.
- Add mushrooms and sauté for 5 minutes.
- Add spinach, salt and pepper, and broth and stir to combine. Cover and cook until spinach is wilted. About 5 minutes.
- Remove from heat and set aside.
- 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 off excess liquid.
- Combine couscous with spinach and mushroom mixture and stir to combine. Serve and enjoy!
*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!*
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main
- 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
Very earthy and hearty! I loved it and had everything on hand to make it.
Made this tonight for dinner and let me just say there are no leftovers. SO DELICIOUS!!
Super enjoyable. I added about a tablespoon of crumbled goat cheese upon serving just because for me, goat cheese improves almost everything.
Delicious! The second time I made this I didn't have mushrooms but substituted sliced cherry tomatoes tossed in just before serving.
That sounds delicious! Thanks for sharing your substitute. :)
Can it be made ahead and reheated
Delicious, easy to follow instructions, thank you my family loved it
Good! I'm so glad you enjoyed it!
One of my favorites! I just added chicken chunks and made a whole meal :)
Yay! I'm so glad you like it! I add chicken sometimes, too. :)
Second time making this wonderful dish! We love it!
Awww yay! I'm so glad you enjoyed it!
Will definitely be making this again! Such a delicious dish hmm
Awesome – so glad you enjoyed it!
Absolutely amazing!!! I just made this for the second time today. First time I made for my bf and I and he absolutely loved it too! The mushrooms, onions, and spinach are so tasty in this dish. And omg paired with the texture of this couscous - so so delicious. I could eat this everyday. Thank you so much for this recipe! <3 :))
Ahhh yay! I'm so happy to hear that you guys liked this recipe! Thank you for taking the time to leave feedback. <3
Terrific, flexible base layer for any protein or to add to a green salad. Would be great with addition of clementines or mandrins, preserved lemons, nuts like pistachios, pine nuts, almonds or walnuts. Would be great with cinnamon, tomato, and eggplant. Thank you.
Thank you for your feedback! We just made this again last night with protein and I'm eating the leftovers for lunch. It really is so versatile!
This was excellent!
Awesome, Holly! I'm so glad you enjoyed. :)
I've made your version of couscous twice now. I have used mushrooms, onions and added a small eggplant (chopped). It's been a hit with me and with my family. Thanks so much for posting it.
Hi Mary! I'm so glad you like this couscous – love your idea of adding eggplant! :)
Came across this recipe and made it today- it was DELISH! I love toasting the couscous a bit first also YUM. My fussy toddler ate a whole plate. Only thing I sprinkled some fresh lemon juice on top when done.
I may try and sneak in some peas next time for added veggies - he’ll never know ;)
KEEPER! Thanks for the recipe
Ah! I love that your toddler ate this, too! So cool. I know for a fact that it's good with peas – enjoy!
Ahhh yay! I'm so thrilled to hear that you AND your toddler enjoyed this couscous. I bet peas would be an amazing addition!
I come from Lebabese ancestors, so this lovely pasta is a staple in our diet. Instead of portabella mushrooms, I hydrate chanterelle mushrooms in white wine, at low heat, for 5 minutes, drain the mushrooms and save the left over hydrating liquid which I add to the vegetable broth, then follow the rest of your recipe. To finish it off add some crumbled feta cheese as a garnish. Yummm.
Oooooh I love the idea of chanterelles! Your changes sound so delicious! :)
I added chicken breast pieces which I cooked in olive oil until browned and removed to a bowl. Then using the same pan, I added a little more oil and sauteed the vegetables as directed, chicken was added back when broth and spinach were incorporated. To top it off, I added freshly grated parmesan cheese. The family loved it!
Yum! That sounds like an amazing healthy dinner. :)
I make this all the time with boxed couscous and I usually add hummus, cucumbers, and sometimes falafel. Super delicious and easy
Yummmm! Love those additions!
Love this, even my non spinach eating husband requests this once a week.
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! ;-)
Correct! I used to think couscous was a whole grain as well – until I actually started cooking it. It is definitely delicious!
This looks like my kind of side dish full of veggies and healthy grains!
Yes! All of the best things!
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!
Whew... blog design stresses me out! Hope you enjoy the recipe!
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.
Yes! Same here. I could eat them almost every meal!
What a delicious combination of flavors! I know this will be a well received addition to dinner!
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.)
You have to try it! It definitely adds a different flavor to the dish – I love it! Agreed on the spinach and mushrooms!
Question? Where can I get the nutrition information? We are calorie watching and would like to know the serving size and calories please
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!
Yusssss!! You definitely have to try this recipe with your couscous.
Ras el hanout,
What's not to love!
Nice! You changed quite a few things – I'm glad it was good!
This sounds so incredible! I love anything with couscous!
It's so good!
Kim @ Berly's Kitchen
Israeli couscous is one of my all time favorites! This is awesome with the mushrooms and spinach. Perfect for a healthy dinner. :)
Same here! We eat it several times per week. :)
Andrea @ The Petite Cook
What a great ingredients combo! I love Israeli couscous, I definitely need to try this asap!
I hope you enjoy!
Yum! I love toasted couscous it has such a lovely nutty flavour. And anything with mushrooms and I'm in!
Yes! Toasting adds so much flavor!
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!
This checks all of the boxes! It's perfect for busy weeknights!
What a fantastic weeknight meal! I love couscous, and with all those veggies! YUM!
Yes! It's one of our favorite easy dinners!
Looks delicious and colorful. I plan to make for a group of "foodies"
Yay! I'm sure they'll enjoy!
Can this be made as a salad for the summer? Any suggestions as to how to turn it into a cold dish?
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!
Can this be made with regular couscous?
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.
could I add. little feta at the end? when it is room temp?
Sure! I'm sure that would be a yummy addition!
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!
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!
LOL. ^^ This recipe turned out great, btw. Thank you for the info!! :)
Tried it tonight for my family, they loved it ! Thank you!
Awesome! I'm so glad you all liked this recipe! :)
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.
Oh my gosh it's so good! One of my favorite sides to make. :)
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.
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.
Took long time to find how to make showed error go to homepage
Hi Grace! Sorry about the issues getting to the recipe. I think I've corrected the problem! Thanks. :)
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.
Hi Amy! So sorry about that. I accidentally omitted it. I prefer to sauté the onion first, until translucent and then add the garlic.
How many servings is this recipe?
This recipe serves between 2 and 3 people. :)
I made this with a splash of lemon at the end. Delicious.
This looks so delicious!
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 :)