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Israeli Couscous with Spinach, Mushrooms and White Wine

Couscous is a comfort food found in homes across Israel. It is simple, delicious, and there are many options for variations. We wanted to share a special recipe that uses simple ingredients to make a very interesting version of this Israeli hit that you’re family will love!
4 / 10
cook time:
15 min
Israeli couscous 1 Cup
Israeli Olive oil
water 2 Cup
Dead sea Salt and pepper to taste
Shallot, sliced 1
Garlic, minced 2 Cloves
Cremini mushrooms, sliced 6
White wine [Israeli wine preferred] 1/3 Cup
Handfuls spinach 2
Squeeze of lemon juice
Step 1
Using 1 tablespoon of olive oil in a medium-sized saucepan, brown the couscous over medium-high heat for 1-2 minutes. Add 1 teaspoon of salt and bring to a boil. Reduce heat and simmer until al dente. Set aside.
Step 2
Add one tablespoon of olive oil to a saucepan over low-medium heat. Add the sliced mushrooms, shallot, garlic, black pepper, and a pinch of salt. Saute for 2 minutes.
Step 3
Add white wine, raise the temperature to medium-high and cook for a further 5 minutes. Add the spinach and keep on the heat until the spinach is wilted.
Step 4
Add the couscous to the vegetables and mix completely, keeping the heat on for another minute. Dress with a squeeze of lemon and salt and pepper to taste.
Step 5
Transfer to a bowl and serve immediately.
Recipe made with our
424 Salt110 grYes
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