Israeli Couscous With Roasted Mushrooms


(for 8 servings)

  • 2  (4-oz.) packages fresh gourmet mushroom blend, coarsely chopped
  • 2  garlic cloves, thinly sliced
  • 1  tablespoon  olive oil
  • 1  teaspoon  chopped fresh thyme
  • 1  teaspoon  kosher salt, divided
  • 1/2  teaspoon  freshly ground pepper, divided
  • 2  (6.3-oz.) packages Israeli couscous
  • 2  teaspoons  Worcestershire sauce
  • Garnish: fresh thyme sprigs


1. Preheat oven to 400°. Toss mushrooms, garlic, olive oil, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper together in an aluminum foil-lined broiler pan. Spread mushroom mixture in a single layer, and bake 20 minutes.
2. Meanwhile, cook couscous according to package directions.
3. Stir mushroom mixture, Worcestershire sauce, and remaining salt and pepper into couscous. Garnish, if desired.


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