Mushroom Couscous Mushroom Couscous

Author: Canadian Living

Use the soaking liquid from your favourite dried mushrooms to give this side dish an intense mushroom flavour. In the Test Kitchen, we like the soft nuttiness of chanterelle mushrooms with chicken and the rich, robust taste of porcini mushrooms with beef or lamb. Choose whole wheat couscous over regular for a fibre boost.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2007



In heatproof measuring cup, soak mushrooms and rosemary in 1 cup (250 mL) boiling water; let stand until softened, about 15 minutes. Drain, reserving liquid and discarding any sediment. Coarsely chop mushrooms; set aside.

In skillet, melt butter over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until light golden, about 4 minutes. Add mushrooms; fry, stirring, until golden, about 4 minutes.

Meanwhile, in saucepan, bring reserved soaking liquid and enough water to make 1-1/4 cups (300 mL) to boil. Stir in couscous.

Remove from heat; cover and let stand until no liquid remains, about 5 minutes. Fluff couscous with fork; fold in mushroom mixture.

Nutritional facts Per serving: about

  • Sodium 187 mg
  • Protein 7 g
  • Calories 246.0
  • Total fat 7 g
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 42 g


  • Iron 12.0
  • Folate 3.0
  • Calcium 3.0
  • Vitamin A 5.0
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Mushroom Couscous