Mushroom Couscous Salad

Mushroom Couscous Salad


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This couscous salad mixes stir-fried portabella mushrooms with a cheesy garnish for a quick and delectable dinner experience. Prepare this recipe for a quick, no-nonsense, and delicious evening meal!

Shared by
Chicago IL

Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

6 servings


  • 3 Tbs olive oil
  • 2 Tbs butter
  • 10 oz portabella mushrooms, sliced into chunks
  • 1/4 C chopped onion
  • 1 1/2 C vegetable broth
  • 3/4 tsp salt
  • 1 C uncooked, non-pre-steamed couscous
  • 1 Tbs chopped fresh basil leaves
  • 1/4 C shredded Parmesan

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Heat oil and butter in a medium saucepan over medium-high heat. Add mushrooms, stir, and cook for about 7 minutes. Add onion and cook 5 minutes more.

Add broth and salt to pan, bring mix to a boil and stir in couscous. Remove the pan from the heat, cover it, and let mix stand until all the liquid's absorbed by the couscous.

Fluff the couscous with a fork, garnish with basil, then serve.

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