Mushroom & Herb Couscous

It’s that glorious time of year when my herbs are thriving and our little urban garden is getting it’s grow on and soon (hopefully) we will have an abundance of fresh veggies. And for the ones that just don’t make it, there are produce stands galore with lots and lots of fresh, local goodness!!!  What I love about summer cooking is that it can be so fresh, but so simple.  With all the delicious herbs and vegetables, all it takes are a few ingredients and dinner is served.

This tasty side dish has become a family favorite even all the way down to the littlest Hardin!  Baker is a HUGE fan.  Now that we have plenty of herbs, it will certainly stay on the summer roundup!

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Mushroom & Herb Couscous

Ingredients

• 1 cup tri-color pearl couscous
• 1 1/4 cups chicken broth
• 1 teaspoon butter
• 1/2 teaspoon salt
• 1 tablespoon butter
• 4-5 cloves roasted garlic cloves (I picked up caramelized roasted garlic cloves at the antipasti bar at our grocery store)
• 1 cup chopped baby bella mushrooms
• 2 tablespoons chopped fresh herbs (i.e. thyme, rosemary
• 1 teaspoon onion powder
• Salt & pepper to taste

Instructions

1. Bring chicken broth to a boil. Add salt, butter and couscous Return to boil and reduce to simmer. Cover and cook for 10-12 minutes or until all liquid is absorbed.
2. Melt 1 tablespoon of butter in a saute pan over medium heat. Add mushrooms and garlic. Saute until tender. Add herbs and stir to combine. Add mixture to cooked couscous. Season with onion powder, salt & pepper. Serve warm.

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If you like this side dish, you might also like:

Thyme Roasted Carrots

Sweet potato, corn, tomato and basil salad 

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