Israeli Couscous and Mushroom Pilaf

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Israeli couscous is simply a tiny circular toasted pasta. It tin beryllium cooked similar pasta and drained, oregon cooked similar atom successful h2o oregon broth. It is disposable successful the Middle Eastern oregon bulk conception of supermarkets and specialty stores.

In this recipe, the couscous is flavored with sauteed mushrooms, onions and herbs. Substitute rootlike broth for the chickenhearted broth to marque this a vegetarian dish. Serve with roasted salmon, chickenhearted oregon lamb and a cucumber crockery oregon steamed beans.

From In Season columnist Stephanie Witt Sedgwick.

Ingredients

2 tablespoons olive oregon rootlike oil
1 tiny onion, chopped into 1/4-inch dice (about 1/2 cup)
3/4 lb assorted mushrooms, stemmed and chopped successful 1/2- to 3/4-inch chunks
1 8.8-ounce bundle Israeli couscous (1 3/4 cups)
2 cups low-sodium oregon homemade chickenhearted broth
Salt
Freshly crushed achromatic pepper
2 tablespoons finely chopped dill
2 tablespoons finely chopped oregon snipped chives

Nutritional Facts

Per serving (using low-sodium broth)

Calories
203
Fat
5 g
Saturated Fat
1 g
Carbohydrates
33 g
Sodium
236 mg
Protein
7 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 12, 2026