Mushroom Dill Couscous
Some times I like to make the side dish the start of the show. I do this by making a relatively simple protein, so that I can focus more on developing flavor in the side dish. This time around I came up with this Mushroom Dill Couscous – it has so much flavor from a perfect mingling of simple ingredients. The way that the broth cooked down into a silky sauce that holds all the goodies together was so good.
If you want to keep this dish completely vegetarian, you can opt for vegetable broth. I made it with chicken broth because I was serving it with chicken. Which ever you select, just don’t make it with water. It is a terrible missed opportunity for flavor layering. If you are unable to find a Meyer lemon, you can sub in a regular lemon. I always go with Meyer lemon when I can. They have this extra something special that really brightens a dish. It is important that you use Israeli couscous for this recipe. Pearl couscous does not cook up the same way, so you would need to make significant adjustments.
As I mentioned, I served this with chicken. I recently got a new range in my newly remodeled kitchen. And, get this, it has an air fryer function! I have not gotten on the air fryer train previously because I don’t like the idea of cooking meals in batches. Which I would have to do given the size of our family. But now that I have one that is the entire oven, I will be trying all sorts of things out!
Now Let’s Get Cookin’!
Mushroom Dill Couscous
Ingredients
- ½ cup Butter
- 8 oz Mushrooms rough chopped
- 4 Garlic Cloves minced
- 1 tsp Red Pepper Flakes
- 1 tsp Salt
- 2½ cups Israeli Couscous
- 1 qt Broth chicken or vegetable
- ½ cup Fresh Dill chopped
- 1 Meyer Lemon zest and juice
Instructions
- In a large saute pan over medium-high heat, add butter. Once melted, add mushrooms, garlic, and red pepper flakes. Saute for 5 minutes.
- Add couscous, salt and broth. Bring to a boil, let boil for 5 minutes. Cover pan and turn off the heat. Let sit for 5 minutes without removing lid.
- Stir in dill, lemon zest and lemon juice into the pan. Recover with lid and let sit until ready to serve.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Mushrooms are my fav. Definitely trying this recipe this week. Thanks
I love couscous but I have never used the Israeli couscous. Pinning to try – this looks delicious.
Thanks for sharing at the Meatless Monday linky!
Thanks for sharing at both parties!! Meatless Monday and What’s for Dinner – Have a fabulous week.
I haven’t made cous cous for ages!
Might be time to give it a go again
This looks delicious! I’m always looking for a new recipe with mushrooms. Thanks for sharing on the Homestead Blog Hop.