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15-Minute Creamy Mushroom Couscous

One-pan creamy mushroom couscous in 15 minutes—quick comfort food with garlicky flavor and minimal cleanup.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Quick & Easy Meals
Cuisine: Italian-inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tbsp butter or olive oil
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup pearl couscous Israeli couscous
  • 1 1/2 cups broth chicken or vegetable
  • 1/3 cup heavy cream or half-and-half
  • 1/3 cup grated Parmesan
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste
Finish
  • 1 tbsp chopped parsley optional
  • 1 tsp lemon juice optional, to brighten

Equipment

  • Large skillet with lid
  • Wooden spoon
  • Measuring cups

Method
 

  1. Heat butter in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 4–5 minutes.
  2. Add garlic and cook 30 seconds until fragrant.
  3. Stir in pearl couscous and toast for 1 minute.
  4. Pour in broth, bring to a simmer, cover, and cook 8–10 minutes until couscous is tender.
  5. Stir in cream and Parmesan until creamy. Season with salt and pepper.
  6. Finish with parsley and a small squeeze of lemon juice if desired. Serve immediately.

Notes

Regular couscous: If using regular couscous, reduce cook time and liquid—follow package directions.
Add greens: Stir in spinach at the end to wilt.
Leftovers: Reheat with a splash of broth or water to loosen.