My Mushroom Couscous Recipe

Mushroom Couscous
My Mushroom Couscous


This weekend, I went to the store with my friends and I spontaneously decided to buy some dried couscous.  I’ve never made couscous at home before, but I really wanted to try cooking something different.  The last time I was adventurous with a different type of whole grain was when I bought some barley and made an amazing warm barley salad.  Nutritionally, couscous is high in vitamin content, especially the B-vitamins.  In culinary regards, there are many varieties of couscous; it is a wonderfully light and fluffy grain that remains very moist after cooking. It’s also great warm or cold!

Last night, I didn’t follow any specific recipe.  Instead, I did what I like to do most: I looked in my fridge and freezer and used what was there.  I found some crimini mushrooms and mozzarella cheese, and I instantly knew that I had to make a mushroom couscous.  There’s something truly special about the flavor of sautéed mushrooms with shallots and garlic.  I threw in some other ingredients to give it a boost in nutrients, and the melted chunks of mozzarella cheese were divine.

Try out this great recipe for a simple and delicious weekday dinner.

Mushroom Couscous
Serving size: 1.5 cups
Servings made: 5
Cost: $1.60/serving = $8.00

2 cups of dried couscous
5 cups of water
2 tbsp of canola oil
4 shallots, diced
4 cloves of garlic, sliced
8-10 oz of crimini mushrooms, sliced
8 oz of grilled chicken, diced
salt and pepper, to taste
2 yams, roasted and roughly chopped
1/2 cup of fresh mozzarella cheese, diced (up it to 1 cup if you want it extra cheesy)
3 green onions, chopped

In a medium sized pot, combine the couscous and water until it boils.  Lower the heat to low and let it simmer until the water is fully absorbed (5-7 mins; it cooks REALLY fast).  When done, pour the couscous in a large bowl.

Heat a nonstick pan on medium high heat until hot (3-4 mins).  Add the oil and wait for 1 min while it gets hot.  Throw in the shallots and garlic and sautée them for 2 mins.  Add the mushrooms and cook them until the mushrooms soften and their brown color deepens (5-7 mins).  Adjust with salt and pepper.  Add roasted yams and chicken to the pan and cook for another 3-4 minutes.  Combine the mixture with the cooked couscous and immediately add the cheese and onions.  Serve warm.


Thomas Ngo
Dietetic Intern
NASM Certified Personal Trainer.


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