Mushroom Veggie Couscous

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READY IN: 25mins
Recipe by Scrapbook Lori

This was from Taste of Home Magazine, submitted by Anne Berger from Howell, Michigan. It is a nice light side dish that goes well with many things, and easy to prepare. I am posting to keep in my online cookbook to make again and again!!

Ingredients Nutrition


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

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