Mushroom Couscous #SundaySupper

Mushroom Couscous serves hearty mushrooms, tender pasta and sauteed spinach together in one dish. Vegan friendly, tasty as a main dish and side.

Mushroom Couscous

Happy Easter!

If you are in charge of the big dinner, first, congratulations! You get to make the important decisions. Ham, beef or turkey? Maybe fish instead. Mashed potatoes, sweet potatoes, scalloped potatoes or all the above.

Which veggies need to be on the table? Green bean casserole or buttered corn? Salad? Rolls? Gravy, don’t even go there! You get the picture.

I know that I love to serve lots of choices on my holiday table. Sometimes, time gets away from me. Even with help in the kitchen to peel potatoes and make gravy!

Today Sunday Supper is here to help with a few easy, last minute dishes.

Mushroom Couscous is fast, easy and colorful too. I use tri-color pearl couscous but plain works just as well. Portobello mushrooms and spinach round out the dish.

Mushroom Couscous

You can keep this vegan friendly by using vegetable broth and olive oil. So good!

Mushroom Couscous

Mushroom Couscous

Mushroom Couscous

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 to 8 servings

Serving Size: 1/2 cup

Mushroom Couscous

Ingredients

  • 2 cups pearled couscous
  • 3 1/2 cups vegetable broth, divided
  • 8 ounces portobello mushrooms, sliced
  • 1 cup fresh baby spinach
  • 1;2 teaspoon hickory smoked salt or sea salt
  • 1 tablespoon olive oil

Instructions

  • Cook couscous in 3 cups broth according to package directions for 8 to 10 minutes.
  • While couscous cooks, saute mushrooms and spinach in oil. Add reserve broth and reduce.
  • Add cooked mushroom mixture to couscous. Season with salt as desired.
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