Nuts and Bolts:

Mushroom couscous is by far one of my family’s favorite side dishes. In some ways, it outshines the main dish that I make alongside it for dinners. I came up with the recipe because my family loves mushrooms, and we add them to almost every entrée. So one day, I was making couscous, and on a whim, I added sautéed mushrooms, and this recipe was born. I like to use pearled couscous for this, but any couscous will do.

My thoughts on Mushroom Couscous:

1. This is an easy and quick side dish that is excellent for a weeknight meal or dinner party. It can easily be made vegetarian or vegan by omitting the butter and using vegetable bouillon or broth.

2. Any type of mushroom will work in this recipe. I like to use a mix of cremini and white mushrooms.  Pre-sliced mushrooms work well here. Just make sure they are washed.

3. I use turmeric couscous to add flavor and color, but it is optional.

4. You can use either olive oil or butter. I like to use both to add extra richness to the dish.

5. Also, the couscous ratio is 2:1, so two cups of liquid to 1 cup of couscous. This helps if you want to double the recipe.

Method:

This is a simple dish which I love. It does not take any complicated techniques or fancy ingredients. First, you will need ½ cup of pearled couscous, ½ cup of turmeric couscous, an onion, garlic, 8 ounces or more of mushrooms, olive oil, two cups of boiling water, two teaspoons of Better Than Bouillon Chicken Flavor, and butter.

Important tip: I recently discovered Better Than Bouillon Chicken Flavor. It has a very salty taste, and I would not recommend it as a broth to drink, but adding it to this couscous dish makes it shine by adding an umami flavor to it. If you feel it is too salty for your taste, use less or use broth.

First, I start by boiling two cups of water. Once that is boiled, I add the two teaspoons of Better Than Bouillon Chicken Flavor and mix well, and then I set it aside. Then chop the onions. Followed by washing and slicing the mushroom. Then mince the garlic. Heat a pot with a tight-fitting lid over medium heat and add olive oil and butter to it. After the butter has melted, add the onions and a pinch of salt and let it cook until it starts to brown. Then add the mushrooms, garlic, and another pinch of salt.

Important tip: Adding salt to onions at the beginning of the saute helps them caramelize faster. Also, adding salt right when you add the mushroom encourages them to release their liquid. That liquid will add mushroom flavor to the couscous.

Once the mushrooms give off all their juice, add more butter to the pan and add all of the couscous. Toast the couscous for a few seconds and then add the broth and bring it up to a boil. Once it's boiling, bring it down to a simmer by lowering the heat to the lowest setting. Let it simmer covered for 10-15 minutes. When it is done, almost all the liquid will be absorbed by the couscous. Then, season with salt and pepper. Put it in a bowl and enjoy in your mess!

Final thought:

This recipe can be easily doubled for a potluck or a dinner party. It is like the black dress of side dishes; the more exotic the mushrooms used in it, the more elegant it can be. Yet, it is just as delicious in its simple form.

Mushroom Couscous

Ingredients

½ cup of pearled couscous

½ cup of turmeric pearl couscous

1 onion; chopped

2 cloves of garlic; minced

8 ounces or more of mushrooms; sliced

1 tablespoon of olive oil

2 cups of boiling water

2 teaspoons of Better Than Bouillon, Chicken Flavor

2 tablespoons of butter; divided

Salt

Pepper

Directions:

First, I start by boiling two cups of water. Once that is boiled, add the two teaspoons of Better Than Bouillon Chicken Flavor and mix it well, and then set it aside. Then chop the onions. Followed by washing and slicing the mushroom. Then mince the garlic. Heat in a pot with a tight-fitting lid over medium heat, add olive oil and butter to it. When the butter is almost melted, add the onions and pinch of salt and cook until the onions start to brown. Then add the mushrooms, garlic, and a little bit of salt. Once the mushrooms give off all their juice, add more butter to the pan and add all of the couscous. Toast the couscous for a few seconds and then add the broth and bring it up to a boil. Once it's boiling, bring it down to a simmer by lowering the heat to the lowest setting. Let it simmer cover for 10-15 minutes. When it is done, almost all the liquid will be absorbed by the couscous. Then season with salt and pepper. Enjoy!