Save on Pinterest

Mushroom Veggie Couscous

Total Time

Prep/Total Time: 30 min.


9 servings

In her Howell, Michigan kitchen, Ann Berger dresses up quick-cooking couscous with mushrooms, green onions and carrot. Seasoned with white wine, thyme and garlic, it's a comforting menu addition that complements most any main course.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 1 package (10 ounces) couscous
  • 1/3 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 pound fresh mushrooms, chopped
  • 1 medium carrot, shredded
  • 2 green onions, thinly sliced
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1/4 cup slivered almonds, toasted


  1. In a small saucepan, bring broth and wine or additional broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes.
  2. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil for 2 minutes. Add mushrooms; cook and stir 2 minutes longer. Add the carrot, green onions, parsley, salt, thyme and pepper; cook and stir for 2 minutes or until vegetables are tender. Fluff couscous with a fork; stir into vegetable mixture. Sprinkle with almonds.

Nutrition Facts

3/4 cup: 184 calories, 5g fat (1g saturated fat), 0 cholesterol, 258mg sodium, 28g carbohydrate (2g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Recommended Video