Couscous with Mushrooms Recipe
This fluffy and flavorful couscous takes only moments to prepare. “I use couscous a lot because it cooks quickly and is so versatile-you can add almost any vegetable to it.” Claudia Ruiss - Massapequa, New York
- 1-1/4 cups water
- 2 tablespoons butter
- 2 teaspoons chicken bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup uncooked couscous
- 1 can (7 ounces) mushroom stems and pieces, drained
- In a small saucepan, combine the first five ingredients; bring to a boil. Stir in couscous and mushrooms. Remove from the heat; let stand, covered, for 5-10 minutes or until liquid is absorbed. Fluff with a fork. Yield: 4 servings.
Originally published as Couscous with Mushrooms in Simple & Delicious March/April 2009, p15
Reviews for Couscous with Mushrooms(1)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jun. 29, 2009
I was extremely happy with this recipe. It took about 5 minutes to prepare and was extremely yummy. I usually don't like mushrooms but this recipe was eye-opening. I rated this one with all fives. Thanks to whoever created it!