Mushroom Dill Couscous

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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.

Mushroom Dill Couscous
Mushroom Dill Couscous

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.

Mushroom Dill Couscous

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!

Mushroom Dill Couscous

Now Let’s Get Cookin’!


Mushroom Dill Couscous

A flavorful and fast side dish made with Israeli Couscous, mushrooms and dill.
Course Side Dish
Cuisine American
Keyword couscous, dill, lemon, mushrooms, Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6


  • ½ cup Butter
  • 8 oz Mushrooms rough chopped
  • 4 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt
  • cups Israeli Couscous
  • 1 qt Broth chicken or vegetable
  • ½ cup Fresh Dill chopped
  • 1 Meyer Lemon zest and juice


  • 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:


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:


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7 thoughts on “Mushroom Dill Couscous

  1. Michele Morin – Warren, Maine – Michele Morin is a Bible teacher, writer, reader, and gardener committed to the truth that women can become confident Christ-followers and students of God's Word. She has been married to an unreasonably patient husband for thirty-plus years, and together they have four sons, four daughters-in-love, and five adorable grandchildren. Michele loves hot tea and well-crafted sentences, poems that stop her in her tracks, and days at the ocean with the whole family. She laments biblical illiteracy and advocates for the prudent use of “little minutes.” She blogs at Living Our Days, and you can connect with her on Facebook, Instagram, Twitter.
    Michele Morin says:

    I haven’t made cous cous for ages!

  2. This looks delicious! I’m always looking for a new recipe with mushrooms. Thanks for sharing on the Homestead Blog Hop.

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