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Couscous With Mushrooms

By Paula Deen


Difficulty: Easy


  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 10 oz quartered and thinly sliced white mushrooms
  • 1 medium (1 cup) finely chopped Vidalia onion
  • 1 1/2 cups chicken broth
  • 3/4 teaspoon salt
  • 1 cup couscous
  • 1 tablespoon (chopped) optional, for garnish fresh basil


Heat the oil and butter in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 7 minutes. Add the onion and cook 5 minutes more.

Add the chicken broth and the salt. Bring to a boil and stir in the couscous. Immediately remove the pan from the heat, cover it and let it stand until all the liquid is absorbed, about 5 to 10 minutes.

Uncover and fluff the couscous with a fork. Transfer to a serving bowl, garnish with the basil, if desired and serve immediately.