We are a family who is always on the go and frequently need a quick and easy side dish. If I am having the hubby throw some steaks on the grill there are times I want a side dish that is quicker than a baked potato and easier than mashed potatoes. This mushroom garlic couscous is so easy to make and takes 15 minutes max. I know plenty of folks that get tired with the same ol’ side dish and this one is a great addition to any meal, just add a cooked protein! Plus couscous seems fancy. 😉
Notes: You can make this with any couscous. The recipe is written using the measurements of a 5.8 oz box of Near East couscous which is my favorite. (This is not a sponsored post or ad.) Keep in mind if you use a different brand that the amount of chicken broth and olive oil required may vary. Adjust accordingly. You can also make this recipe with brown rice or quinoa for an equally delicious side dish. Just prepare the preferred grain per the package instructions using chicken broth, and stir in the sautéed mushrooms and parsley when done cooking.
1 tbsp butter
2 c cremini mushrooms, sliced
1 tbsp garlic, minced
2 c chicken broth
1 tbsp olive oil
5.8 oz box of couscous (I love Near East)
2 tbsp parsley, chopped
salt and pepper
- In a medium skillet melt the butter over medium high heat.
- Add the mushrooms to the skillet and cook for 8–10 minutes, stirring frequently.
- Add the garlic to the skillet and continue cooking for another 2 minutes.
- Season the mushrooms with salt and pepper. When done, remove from heat.
- While the mushrooms are cooking, in a medium saucepan, bring the chicken broth and olive oil to a boil.
- Once boiling, stir the couscous into the saucepan, remove from heat, and cover.
- Allow the couscous to sit covered for 5 minutes.
- Fluff the couscous using a fork.
- Stir in the cooked mushrooms and parsley.
- Serve and enjoy!