Ingredients
Scale
- 1 cup Moroccan couscous
- 1 1/2 cups vegetable stock
- 3 tablespoons olive oil
- 1 pound sliced mushrooms
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh dill
- 1/2 teaspoon grated lemon zest
- Salt and pepper to taste
Instructions
- Prepare all ingredients by measuring and chopping accordingly.
- In a large skillet over medium heat, add olive oil. Once hot, sauté the diced onion until translucent. Add minced garlic and sliced mushrooms; cook until golden brown.
- In another pot, bring vegetable stock to a boil. Stir in couscous, cover, and let sit for about 5 minutes until fluffy.
- Fluff couscous with a fork, then combine it with the sautéed mushrooms in the skillet. Stir in chopped dill, lemon zest, salt, and pepper; adjust seasoning if needed.
- Serve warm as a standalone meal or a hearty side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg