Mushroom couscous risotto

Mushroom couscous risotto


38 people made this

About this recipe: Budget friendly and healthy, great mid-week meal. Also great for students.

fii33 Île-de-France, France

Serves: 4 

  • knob butter or margarine
  • 1/2 onion, chopped
  • 1-2 cloves garlic, crushed
  • 600ml vegetable stock
  • 200g button mushrooms, sliced
  • couscous

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Make the stock and keep it hot.
  2. Melt butter and fry the onion and garlic for a couple of minutes. Then add the mushrooms (and any other veg you want to use - courgette and spinach work well). Fry on moderate heat for 5 minutes.
  3. Add the couscous, about 3 tablespoons per person, and mix with the onions, garlic and mushrooms.
  4. Add the stock, one ladleful at a time. Add the next ladleful when it is all absorbed by the couscous. Keep stirring. After about 10 minutes the couscous will not want to absorb any more so reduce the final ladleful to the desired consistency - it should look creamy. Serve and enjoy!

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Reviews (8)


Gorgeous, easy recipe which will now become a regular in my house. I added spring onions, a pepper and some frozen peas when I made it last week. Tonight I'm gonna make it again with frozen spinach too! So tasty, feels nice and light and heathy and also incredibly cheap! What's not to like!? My God it's failsafe!!! I live alone so it lasted me four meals, and I reheated in the microwave. It seemed to get more delicious each time!!! - 04 Jun 2015


This was a simple yet tasty dish to prepare, perfect for making during the week when I don't get home til late and want something that's quick to cobble together. - 07 Aug 2014


Very quick and easy. Also easy to adapt to use whatever is in the cupboard. - 07 May 2014

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