Mushroom Couscous With Spinach (22 Minutes, 1 Pot)
Transform plain couscous into a tasty, fluffy mushroom couscous with a medley of mushrooms, onions, peppers, and fresh spinach. It's a nice change from rice or potatoes.
Servings (change as needed): 5 sides
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions (1/2 medium onion)
- 2 cups chopped vegetables, diced small, Note 1
- 2 cups roughly chopped fresh baby spinach
- 2 teaspoon minced garlic (2 cloves)
- 1 1/4 cups vegetable or chicken broth (or water)
- 1 tablespoon butter (or oil)
- 1 cup dry couscous (regular, tri-colored or whole wheat)
seasonings
- 1 teaspoon -2 curry powder optional
- 1 teaspoon dried herbs, Note 2 (e.g. thyme, oregano, basil, tarragon)
- 1/2 teaspoon salt or more depends on saltiness of broth
- 1/2 teaspoon black pepper
- zest of one lemon (or 1 tbsp lemon juice)
- Garnish: splash of olive oil, additional chopped herbs e.g. fresh parsley or cilantro, basil, thyme
Instructions
- SAUTÉ VEGGIES AND AROMATICS: Heat oil in medium saucepan to medium-high heat. Add onions and chopped vegetables. Sauté until all water is absorbed, about 8-10 minutes. Mix in spinach and garlic, stirring for 1 minute.
- MAKE COUSCOUS: Add broth, butter, seasonings to saucepan with vegetables. Bring to boil. Stir in couscous and remove saucepan from heat. Cover and let sit for 5 minutes. Fluff with fork. Stir in lemon zest or juice. Taste, adjust seasonings. Add garnishes as desired.
Notes
- Vegetable options: 8 ounces (225g) of fresh mushrooms make 2 cups chopped. Or use other vegetables such as zucchini, peppers, snap peas, celery, etc. Any type or mix of mushrooms will work such as Shitake, Portabello, Oyster, White Button.
- Seasoning/spice/herb options: Try 2-3 teaspoons taco seasoning, Italian seasoning, a Cajun blend or Indian spices. And feel free to add some heat with red pepper flakes or chili crisp.
- Variation: Stir in some cooked sausage, beans, tofu, shrimp or chicken to create a full meal.
- Make Ahead:
- Sauté all the vegetables ahead, leaving the last steps until just before serving.
- Alternatively, make the entire dish then warm it in the microwave for a minute or two.
- Store leftovers in an airtight container in the fridge for up to 3 days. Rewarm them with a splash of water, covered, in the microwave for a minute or two.
Calories: 244kcal | Carbohydrates: 42g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 537mg | Potassium: 325mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5018IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 2mg