Wild mushroom Israeli couscous recipe

Wild mushroom Israeli couscous recipe

9 ratings

See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 158 calories / serving
  • Healthy


  • 2 tbsp olive oil
  • 4 garlic cloves, peeled and finely chopped
  • 1 onion, peeled and roughly chopped
  • 125g Shiitake mushrooms, washed and sliced
  • 20g dried porcini mushrooms
  • 225g uncooked Israeli couscous
  • 700ml vegetable stock
  • 2 tbsp basil, roughly chopped
  • salt
  • pepper, to taste

To garnish

  • sprigs of fresh basil

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 4%
  • Sugars

    2g 2%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 26.9g Protein 3.5g Fibre 1.6g


  1. Heat the olive oil in a large frying pan. Add the garlic and onion and sauté for 3 mins. Add the sliced mushrooms and cook for 5 mins. Stir in the vegetable stock and porcini and bring to a boil.
  2. Add the couscous and reduce to a low flame, cover and simmer until the couscous is tender and the liquids are absorbed. This will take approximately 10 mins. Leave covered for 5 mins to complete cooking.
  3. Taste and adjust seasoning. Fluff up just before serving. Stir in the chopped basil.
  4. To serve, garnish with sprigs of fresh basil.

*Some Kosher products may be available in limited stores.

See more Kosher recipes

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