This one-pan Israeli couscous dish is a go-to for quick and easy meals! Ready in just 25 minutes, it's loaded with lemon flavors, sautéed mushrooms, garlic, and tender spinach.
The couscous absorbs all those delicious flavors, and a sprinkle of feta on top really takes it to the next level!
Couscous Dinner Recipe
I'm all about one-pan meals—whether it's a veggie-packed dish like my cabbage and beans dinner or a hearty option like black eyed peas.
And this couscous recipe definitely holds its own among the best!
🛒Ingredients
- Couscous – I love the chewy, pearl-like texture of large Israeli couscous (make sure to skip the regular kind, they’re different!).
- Onion – Sweet and savory, it creates a perfect base of flavor.
- Garlic – Because everything’s better with garlic, right? You can double it if you’re a garlic lover!
- Mushrooms – Their meaty texture absorbs all the flavors wonderfully.
- Spinach – Use a big handful (or two) because it wilts down a lot! Kale works great here too.
- Lemon – Essential in Middle Eastern dishes. Freshly squeezed lemon juice is a must!
- Water – To cook the couscous, swap in broth for extra flavor!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Couscous Dinner Recipe
- Prepare the veggies: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and sauté for 3-5 minutes until soft and translucent. Stir in garlic and cook for 1 minute.
- Cook the mushrooms: Add the mushrooms and sauté for 3 minutes, until softened and juicy.
- Add spinach: Stir in spinach, salt, pepper, and vegetable broth. Cover and cook for 5 minutes until wilted. Remove from heat and set aside.
- Cook the couscous: In a medium pot, heat 1 tablespoon of olive oil. Add couscous and toast for 2 minutes until golden.
- Simmer the couscous: Pour in 2 cups of water, bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes, stirring occasionally, until al dente. Drain any excess liquid.
- Combine and serve: Mix couscous with the spinach and mushroom mixture. Top with feta, lemon juice, and parsley. Serve immediately!
Which Couscous To Choose
Israeli couscous. It's different from the regular one. Israeli is bigger and chewier, with pearl-shaped grains, while regular couscous is smaller and fluffier.
I prefer Israeli couscous, which has a more pasta-like texture, and will be more fulfilling.
📋Tips
- Toast the couscous. If you have extra time, lightly toast the couscous in oil before adding water. It adds a nutty flavor and improves the texture!
- Fresh spinach is fine. You can easily swap in fresh spinach instead of frozen—just cook it a little longer so it wilts properly.
- Go easy on the salt. Since the feta brings a salty kick, start with less sea salt and adjust to taste.
- Add garlic slowly. Be careful not to burn the garlic! Add it to the pan just after the onions soften, giving it about a minute to bloom.
- Mushrooms matter. Baby portobello mushrooms give a deeper, earthier flavor, but button mushrooms will work too. Portobellos really shine in this dish!
- Lemon juice is key. Don’t skip the lemon juice—it brightens the dish and balances the richness of the feta and veggies.
- Use other greens. No spinach? Try kale, Swiss chard, or even arugula (add it on top right before serving) for a twist!
- Feta alternatives. If feta isn’t your thing, try crumbled goat cheese or ricotta salata for a milder, creamy option.
- Season with herbs. Fresh herbs like basil, oregano, or thyme can really elevate the flavor of the dish!
🍱Storage Instructions
- 🍱To Store. Store leftovers in an airtight container in the fridge for up to 3 days.
- 🔥To Reheat. Reheat in the microwave or on the stove with a splash of vegetable broth to refresh the dish.
- To Make Ahead. This dish keeps well, so feel free to make it a day ahead. Just reheat in the microwave or on the stovetop when you're ready to enjoy!
More One-Pan Dinner Recipes
📖Recipe
One Pan Vegetarian Couscous Dinner
This One Pan Vegetarian Couscous Dinner with mushrooms, spinach, and feta is a quick and easy meal, ready in just 25 minutes. Packed with flavor and healthy ingredients, it’s perfect for busy nights!
Ingredients
For the Couscous
- 1 tablespoon olive oil
- 1 cup Israeli couscous
- 2 cups water
For the Vegetables
- 2 tablespoons olive oil
- 1 cup yellow onion, cubed
- 2 cloves garlic, minced
- 1 ½ cups baby bella mushrooms, or cremini
- 4-5 cups spinach
- ½ teaspoon sea salt
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon black pepper
- ¼ cup vegetable broth
- 1-2 tablespoons feta cheese, crumbled
Instructions
- Prepare the veggies: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and sauté for 3-5 minutes until soft and translucent. Stir in garlic and cook for 1 minute.1 tablespoon olive oil, 1 cup yellow onion, 2 cloves garlic
- Cook the mushrooms: Add the mushrooms and sauté for 3 minutes, until softened and juicy.1 ½ cups baby bella mushrooms
- Add spinach: Stir in spinach, salt, pepper, and vegetable broth. Cover and cook for 5 minutes until wilted. Remove from heat and set aside.4-5 cups spinach, ½ teaspoon sea salt, ½ teaspoon black pepper, ¼ cup vegetable broth
- Cook the couscous: In a medium pot, heat 1 tablespoon of olive oil. Add couscous and toast for 2 minutes until golden.2 tablespoons olive oil, 1 cup Israeli couscous
- Simmer the couscous: Pour in 2 cups of water, bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes, stirring occasionally, until al dente. Drain any excess liquid.2 cups water
- Combine and serve: Mix couscous with the spinach and mushroom mixture. Top with feta, lemon juice, and parsley. Serve immediately!4-5 cups spinach, 1 tablespoon fresh parsley, 1-2 tablespoons feta cheese, 2 tablespoons lemon juice
Notes
- To Store. Store leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat. Reheat in the microwave or on the stove with a splash of vegetable broth to refresh the dish.
- To Make Ahead. This dish keeps well, so feel free to make it a day ahead. Just reheat in the microwave or on the stovetop when you're ready to enjoy!
Nutrition
Calories: 599kcalCarbohydrates: 81gProtein: 16gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 8mgSodium: 872mgPotassium: 886mgFiber: 8gSugar: 5gVitamin A: 5899IUVitamin C: 32mgCalcium: 169mgIron: 3mg
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