If you’re craving a creamy, satisfying, and meatless dish, this Garlic Butter and Mushroom Couscous is a must-try! Couscous is such a versatile ingredient, and this recipe truly highlights how delicious it can be. For dinner, I paired it with seared salmon, but it works just as well with any protein—or you can keep it vegetarian for a lighter option. Add this to your meal plan for a dinner that’s sure to impress!
INGREDIENTS
- 8 oz Israeli couscous
- 1 cup vegetable broth
- 2 tbsp butter
- 1 cup mushrooms, sliced
- 1 cup fresh spinach
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- Sea salt, to taste
- 1 portion Atlantic salmon
- 1 tbsp avocado oil
- 1/2 lemon, juiced
- 1/4 tsp sea salt, black pepper, and garlic powder
INSTRUCTIONS
Step1: Prepare the Couscous
- In a pan, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
- Stir in the Israeli couscous, tossing gently to lightly brown.
- Add the sliced mushrooms, followed by the vegetable broth and an equal amount of water. Bring the mixture to a boil.
- Lower the heat, cover, and simmer until the liquid is fully absorbed.
Step 2: Finish the Couscous
- Remove the pan from heat. Stir in the fresh spinach, allowing it to wilt.
- Add the grated Parmesan cheese and mix well. Season with sea salt to taste.
Step 3: Cook the Salmon
- Coat the salmon with lemon juice, sea salt, black pepper, and garlic powder.
- Heat avocado oil in a non-stick pan over medium-high heat.
- Place the salmon skin-side down in the pan and cook for 3–4 minutes on each side, or until it reaches your desired level of doneness.
Step 4: Assemble and Serve
- Plate the couscous mixture and top with the cooked salmon.
- Serve immediately and enjoy!
