There is something about the texture of Israeli (pearled) couscous that is so fun to eat. When paired with healthy superfoods like mushrooms, it becomes a powerful side dish for your meals.
So, lets’s talk about mushrooms. While recovering from breast cancer treatment, I was researching ways to heal my body with whole foods. Mushrooms were one of the foods at the top of the list. They decrease the risk of cancer, lower cholesterol, stimulate a healthy gut, and help support your immune system. Mushrooms are packed with protein, vitamins, and minerals. They also contain high concentrations of vitamin D. Additionally, mushrooms are fiber rich, full of immune-boosting antioxidants, and are low in carbohydrates and fat.
I hope you try this dish. It is full of flavor and has a wonderful, creamy texture that is delightful! Pair with your favorite fish or chicken and reap the health benefits!
Israeli Couscous with Mushrooms
Ingredients
Ingredients:
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 8 oz. crimini or button mushrooms cleaned and sliced
- 1 tsp. thyme
- 1 tsp. oregano
- 1 clove garlic minced
- ½ onion diced
- 1 ½ cups low-sodium chicken stock or vegetable broth
- 1 cup Israeli pearled couscous
- ½ lemon juiced about 1-2 Tbsp.
- ½ tsp. salt
- ¼ tsp. pepper
Instructions
- Melt butter and olive oil together in a medium saucepan over medium heat. Add mushrooms and sauté 3-4 minutes until they start to brown. Add in the thyme, oregano, garlic, and onion. Continue to cook until onions soften and become translucent.
- Add in the chicken stock and bring to a boil. Stir in the couscous and bring back to a boil. Reduce to a simmer, cover, and cook for 5 minutes. Stir in lemon juice, salt, and pepper. Cover and continue cooking for an additional 5 minutes or until couscous is tender.