Hearty couscous stuffing combined with savory cremini mushrooms, garlic, shallot and fresh herbs. This vegetarian side dish is sure to please everyone at the table!
This post is sponsored by Sprouts Farmers Market. All opinions are my own, thanks for supporting brands that make Zen & Spice possible!
Couscous is one of those forgotten grains. We all know about rice, quinoa, barley, and even farro. But when was the last time you whipped up a batch of fluffy couscous? We love both varieties in this household– traditional (crushed) and pearled. Today I’m showcasing traditional couscous, which is durum wheat semolina thats been crushed and steamed with broth.
Thanksgiving is next week and you might be busy planning your menu. If you’re looking for a vegetarian friendly dish, look no further! I used my dutch oven to make this recipe.
Mushrooms are one of my favorite foods– I put them on everything. Pizza, pasta, soups, etc. My favorite type of mushroom is the Cremini! They’re more savory than regular white mushrooms and have a stronger flavor. They don’t shrink as much when cooked, either. I also have a recipe for sauteed cremini mushrooms in ghee.
I love the way they taste in this dish– tossed with parsley, rosemary and thyme! Definitely ate several forkfuls of this right out of the pan.
Here’s the recipe for Cremini Mushroom & Herb Couscous Stuffing:
Cremini Mushroom & Herb Couscous Stuffing
Hearty couscous combined with savory cremini mushrooms, garlic, shallot and fresh herbs. This vegetarian side dish is sure to please everyone at the table!
- 1 cup Sprouts Bulk Wheat Couscous
- 1 cup Sprouts Brand Organic vegetable broth
- 2 Tbsp olive oil
- 3 cups cremini mushrooms, sliced thin
- 1 small shallot, minced
- 4 cloves of garlic, minced
- 1 handful Italian parsley, chopped
- 1 sprig fresh rosemary, chopped
- 1 Tbsp fresh thyme
- 1 tsp salt
In a small saucepan, bring the vegetable broth to a boil. Add the couscous, stir, and remove from heat and cover. Let sit for 5 minutes, then fluff with a fork.
In a large skillet over medium heat, add the olive oil, mushrooms, shallot, and garlic. Cook until the mushrooms have wilted.
Add cooked couscous and toss.
Remove from heat and stir in the parsley, rosemary and thyme. Sprinkle with salt.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!