Couscous Mushroom Brussels Sprouts Recipe

I stumbled upon this delightful recipe for Couscous Mushroom Brussels Sprouts during one of my culinary adventures, and it has become a cherished favorite. This dish is a beautiful fusion of Mediterranean and European flavors, blending earthy mushrooms and crispy Brussels sprouts with the delicate texture of couscous.

It’s a versatile recipe perfect for lunch or dinner, and it’s incredibly easy to whip up in under 30 minutes. So, join me in the kitchen, and let’s create a scrumptious dish that’s sure to impress!

Why I Like the Recipe and Why You Will Want to Try It

What’s not to love about this recipe? It’s a delightful marriage of flavors and textures. The fluffy couscous brings together the earthiness of cremini mushrooms and the crispiness of golden-brown Brussels sprouts.

It’s a dish that feels both comforting and sophisticated, a perfect main course that won’t disappoint. Plus, it’s a breeze to make, making it suitable for busy weeknight dinners or when you want to impress your guests without spending hours in the kitchen.

Key Ingredients You’ll Need

• 1 cup couscous: This quick-cooking grain is the heart of our dish, providing a delicate base for the other flavors to shine.
• 2 cups vegetable broth: To cook the couscous and infuse it with rich, savory flavors.
• 1 pound of Brussels sprouts, trimmed and halved: These provide a satisfying crunch and a hint of bitterness that balance the dish.
• 8 ounces cremini mushrooms, sliced: These earthy mushrooms add depth and umami to the recipe.
• 2 cloves of garlic, minced: For that aromatic touch.
• 1 small red onion, finely chopped: To add a mild, sweet, oniony flavor.
• 2 tablespoons olive oil: For sautéing and enhancing the overall richness.
• 1 teaspoon dried thyme: A fragrant herb that ties everything together.
• Salt and pepper, to taste: For seasoning and elevating the flavors.
• 1/4 cup grated Parmesan cheese (optional): If you desire an extra layer of savory goodness.
• Fresh parsley for garnish: To add a pop of color and a burst of freshness.

Instructions

Prepare the Couscous

• In a medium saucepan, bring the vegetable broth to a boil.
• Stir in the couscous, cover with a lid, and remove from the heat.
• Let it sit for 5 minutes, then fluff with a fork.

Sauté Brussels Sprouts

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the halved Brussels sprouts, season with salt, pepper, and thyme.
• Sauté for 5-7 minutes until they turn golden brown and are slightly crispy. Remove from the skillet and set aside.

Sauté Mushrooms

• In the same skillet, add another tablespoon of olive oil.
• Add minced garlic and chopped red onion. Sauté until they turn translucent and fragrant.
• Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.

Combine Ingredients

• Return the sautéed Brussels sprouts to the skillet with the mushrooms.
• Add the cooked couscous and toss everything together.
• If desired, sprinkle with grated Parmesan cheese.

Serve

• Transfer the couscous mushroom Brussels sprout mixture to a serving dish.
• Garnish with fresh parsley for a burst of color and flavor.

Serving Suggestions

This dish stands beautifully on its own, but you can pair it with a simple green salad or some crusty bread for a more substantial meal. It’s also a fantastic side dish to complement grilled chicken or fish if you’re looking to elevate your dinner game. Enjoy!

Couscous Mushroom Brussels Sprouts Recipe

This delightful recipe combines the earthy flavors of mushrooms and the crispiness of Brussels sprouts with the delicate texture of couscous. Perfect for both lunch and dinner, it's a fusion of Mediterranean and European cuisines, ready in under 30 minutes, serving four. Grab your pots and pans, and let's create a scrumptious dish that's sure to impress!.

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Cook Time 1 day d 1 hour hr

Total Time 1 day d 1 hour hr

Course Main Course

Cuisine Fusion, Mediterranean

Servings 4

Calories 310 kcal

Equipment

• Large skillet or frying pan
• Medium saucepan with a lid.
• Cutting board and knife
• Mixing bowl
• Wooden spoon or spatula

Ingredients

  

• 1 cup couscous.
• 2 cups vegetable broth.
• 1 pound Brussels sprouts trimmed and halved.
• 8 ounces cremini mushrooms sliced.
• 2 cloves garlic minced.
• 1 small red onion finely chopped.
• 2 tablespoons olive oil.
• 1 teaspoon dried thyme.
• Salt and pepper to taste.
• 1/4 cup grated Parmesan cheese optional.
• Fresh parsley for garnish.

Instructions

 

Prepare the Couscous:

• In a medium saucepan, bring the vegetable broth to a boil.
• Stir in the couscous, cover with a lid, and remove from heat.
• Let it sit for 5 minutes, then fluff with a fork.

Sauté Brussels Sprouts:

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the halved Brussels sprouts, season with salt, pepper, and thyme.
• Sauté for 5-7 minutes until they turn golden brown and slightly crispy. Remove from the skillet and set aside.

Sauté Mushrooms:

• In the same skillet, add another tablespoon of olive oil.
• Add minced garlic and chopped red onion. Sauté until they turn translucent and fragrant.
• Add sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.

Combine Ingredients:

• Return the sautéed Brussels sprouts to the skillet with the mushrooms.
• Add the cooked couscous and toss everything together.
• If desired, sprinkle with grated Parmesan cheese.

Serve:

• Transfer the couscous mushroom Brussels sprouts mixture to a serving dish.
• Garnish with fresh parsley for a burst of color and flavor.

Notes

Tips:

• Customize your dish with your favorite mushrooms, like shiitake or portobello, for a unique twist.
• For added protein, consider topping with grilled chicken or tofu.
• Drizzle some balsamic glaze for a sweet and tangy finish.

 

Nutrition (per serving):

• Calories: 310
• Carbohydrates: 56g
• Protein: 10g
• Fat: 7g
• Fiber: 7g
• Sugar: 5g

Keyword brussels sprout, mushrooms

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