Wild Mushroom Israeli Couscous Recipe

Mushroom Sep 22, 2021

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


  • 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


  1. In a large frying pan, heat the olive oil. Sauté the garlic and onion for 3 minutes. Cook for 5 minutes after adding the sliced mushrooms. Bring to a boil with the vegetable stock and porcini.
  2. Reduce to a low heat, cover, and cook until the couscous is cooked and the liquids have been absorbed. This will take about 10 minutes. To finish cooking, cover for 5 minutes.
  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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