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Wild mushroom Israeli couscous recipe

Wild mushroom Israeli couscous recipe

14 ratings

Meaty mushrooms form the basis of this Israeli couscous recipe, with this dish using both shiitake and dried porcini mushrooms. Israeli couscous differs from traditional couscous as it's shaped into tiny balls and toasted, and simmered rather than steamed. See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 158 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 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

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.

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