Creamy Israeli cous cous with mushrooms and herbs is the perfect cozy side dish for Fall. It’s rich, creamy and so full of flavor.
What is Israeli Cous Cous:
Ingredients For Creamy Israeli Cous Cous With Mushrooms:
We are packing this cous cous with delicious flavor! Here is what you need to make this dish.
Israeli Cous Cous: I buy mine at Trader Joes. If for some reason you can’t find Israeli cous cous you can also substitute with orzo.
Butter: We are going to caramelize the butter solids for this dish which yields a delicious nutty flavor. You want to make sure you use a good high quality butter.
Onion: I use white onion, but you can also use yellow onion or shallot.
Garlic: Use fresh garlic.
Mushrooms: I love any type of mushrooms for this dish. You can do a variety if you like to add different flavor and texture profiles.
Parmesan or Pepper Asiago: Use a good quality block of parmesan or asiago to be able to grate it fresh.
Thyme and Sage: Use fresh herbs.
Sherry Cooking Wine: You can also use a dry white cooking wine.
Bacon: I use Black Forest bacon or applewood smoked bacon.
Beef Stock: You can also use chicken stock. Beef broth adds a delicious deep flavor.
Salt and Pepper: To taste.
How To Make Israeli Cous Cous:
What To Serve With Israeli Cous Cous:
Try these delicious recipe to serve with Israeli cous cous.
Creamy Israeli Cous Cous Recipe:
creamy israeli cous cous with mushrooms is the perfect comfort food that can be served as a main dish or side dish.
- 4 tablespoons butter
- 1 small white onion, sliced thin
- 8 ounces cremini mushrooms, sliced thin
- 5 ounces shiitake mushrooms, sliced thin
- 8 ounces Israeli cous cous
- 3/4 cup sherry cooking wine
- 1 cup beef broth
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh sage, minced
- 1 1/2 cup Parmesan cheese or pepper asiago
- 4 slices Black Forest bacon or Applewood Smoked Bacon, cooked until crispy
- Preheat a large skillet (that a lid can be used with) over medium heat.
- Add the butter and caramelize until the butter solids have turned a golden brown color.
- Lower the heat to low and add the onions. Cook until the onions are soft.
- Add the mushrooms and saute until softened about 5 minutes.
- Then add the cous cous and saute for 1 minute.
- Deglaze with sherry and beef broth.
- Cover the pan with the lid and follow the cous cous box directions.
- When the cous cous is finished cooking add the fresh herbs and fluff wiht a fork.
- Mix in parmesan cheese and top with bacon.
- Serve warm.
Amount Per Serving: Calories: 373Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 58mgSodium: 1139mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 18g