Garlic Butter Mushroom Couscous Skillet
A rich and delightful one-pan meal featuring garlic butter mushrooms and fluffy couscous, perfect for easy vegetarian dinners.
Equipment
- 1 Large Skillet with lid
- 1 Knife for chopping
- 1 Cutting board
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 8 oz mushrooms sliced
- 1 cup pearl couscous
- 2 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
Preparation
- Clean and slice the mushrooms. Mince the garlic. Have the butter and couscous ready.
- In a large skillet over medium heat, melt the butter until it begins to foam.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until golden brown.
- Stir in the pearl couscous and toast for 2-3 minutes, allowing it to absorb some of the buttery flavors.
- Pour in the vegetable broth and bring to a simmer. Cover the skillet and let it cook for about 10 minutes until the couscous is tender.
- Once cooked, fluff the couscous with a fork. Season with salt and pepper to taste.
Serving
- Garnish with fresh parsley before serving warm.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Toasting the couscous before adding liquid enhances its flavor. Ingredient Substitutions: Use olive oil instead of butter for a vegan option. How to Serve: Pair with a green salad for a complete meal. Storage & Freshness: Best enjoyed fresh, but can be refrigerated for up to 3 days. Make-Ahead Tips: Prepare the mushrooms and garlic in advance to save time.