Wild mushroom israeli couscous "risotto"

Main Dish
4 servings
8 min
10 min
Very Easy


Number of serving: 4
1 tablespoon olive oil

1 medium onion, chopped fine

2 cloves garlic, minced

1 sprig fresh thyme (or 1/2 teaspoon dried thyme)

1 cup Israeli couscous

1/2 cup dry white wine

300 grams assorted wild mushrooms

3-3 1/2 cups vegetable broth, warmed

1 teaspoon garlic and herb flavored Boursin or other cream cheese

Chopped parsley, for garnish


  • Heat olive oil over low to medium heat in a large pan. Add the onion and garlic and saute until onion is translucent. Add the sprig of thyme.
  • Add the couscous and saute until a light golden color is obtained. Pour in the wine and cook until the wine evaporates.
  • Toss in the mushrooms and saute for a couple of minutes.
  • Add 1 cup of broth and stir well. Once most of the liquid is absorbed, continue to add broth 1/2 cup at a time, stirring frequently in between.
  • Turn off the heat and add the Boursin/cream cheese. Stir well.
  • Serve garnished with chopped fresh parsley.


Wild mushroom Israeli couscous risotto, photo 1
Wild mushroom Israeli couscous risotto, photo 2


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