If you’re looking for a creamy, satisfying and meatless dish this Garlic Butter and Mushroom Couscous is it! I forgot how good couscous is and how versatile it is in creating a dish. I paired this one with some seared salmon for dinner but you could really switch it up with a different protein or make it vegetarian! Add this one to your next meal planner for dinner!
Garlic Butter and Mushroom Couscous
It’s mid-week and you’re looking for something to make for dinner. You want something creamy and delicious but also simple to make. Insert: Garlic Butte and Mushroom Couscous with Salmon! This new favorite dish will be a favorite with everyone! Plus, it looks fancy but it comes together so easily! I love that there are also a lot of ways to switch it up with different veggies mixed into the couscous or a variety of protein options on top.
Not only will you love this, but you’ll love how simple it is to make using minimal ingredients. Add this on the menu for dinner one night and then eat the couscous for leftovers the next day! It’s just as delicious heated up too.
What you need:
- Israeli Couscous: this is the kind of couscous that I used for this dish. I picked a box up at Trader Joes!
- Butter: only a little bit of unsalted butter goes into this and makes it so creamy.
- Mushrooms: if you aren’t a fan of mushrooms, you can omit these in this recipe. Try adding in a different veggie like peas or asparagus
- Spinach: I love adding in spinach when I can! It goes great in this couscous as it wilts down.
- Grated Parmesan Cheese: to add to the cheesiness of this dish, the grated parmesan cheese is a must! A little goes a long way in this recipe too.
- Olive oil: just a little to get everything going!
- Vegetable broth: cooking the couscous in vegetable broth gives it a lot of added flavor. You can also use chicken broth if you don’t have vegetable on hand.
Why you’ll love this dish:
- It looks fancy, but I promise you it’s so easy!
- All you need are a couple simple ingredients to make this!
- The couscous doesn’t take long to cook and neither does the salmon for this dish. You could have it on the table in less than 15 minutes–that’s what I call a quick weeknight dinner 🙂
- It will keep you feeling satisfied and full with the balance of protein, fat and carbs in this meal.
Want to switch it up? Try these ways!
- Try topping your favorite protein on the couscous! A few ideas are salmon, grilled chicken or steak. If you want to make it vegetarian, you can add in chickpeas for a good source of protein too.
- Instead of using mushrooms, try asparagus or peas!
What I used:
If you love this recipe, try these on One Balanced Life:
Looking for more easy weeknight dinners? Check out this blog post with a roundup of dinner ideas to satisfy the simple weeknight meals.
- 8oz Israeli couscous
- 1 cup vegetable broth
- 2 tbsp butter
- 1 cup mushrooms
- 1 cup fresh spinach
- 2 garlic cloves, minced
- 1/4 cup grated parmesan
- sea salt
- 1 portion Atlantic salmon
- 1 tbsp avocado oil
- 1/2 lemon, juiced
- 1/4 tsp sea salt, pepper and garlic powder
- Add butter and minced garlic cloves to a pan to melt.
- Add in israeli couscous and mix around to gently brown.
- Add in sliced mushrooms.
- Add vegetable broth and water. Bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed.
- Remove from heat and add spinach to wilt and grated parmesan cheese. Mix together. Add in sea salt to taste.
- For the salmon, coat with lemon juice, sea salt, pepper and garlic powder.
- Add olive oil to non-stick pan.
- On heated non-stick pan, place salmon down (skin side down) to saute on each side for 3-4 minutes until salmon is cooked to liking.
- Top on couscous. Enjoy!
until next time...