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Israeli Couscous with Spinach and Mushrooms
Jordan Cord

Israeli Couscous with Spinach and Mushrooms

5 from 20 votes
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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Israeli
Calories: 312
Ingredients Method Notes

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

Method
 

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!*