Asparagus & Mushroom Couscous

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Asparagus & Mushroom Couscous

A Risotto style dish with couscous and Spring Vegetables. This can be used as a main dish or a side dish with meat.
Course Main Course, Side Dish
Cuisine Italian


  • 1 8oz box Israeli Couscous
  • 2 oz Pancetta, cubed
  • 1/2 Onion, diced
  • 1 bunch Asparagus
  • 1 8oz package Baby Bella Mushrooms
  • 4 cups Chicken Broth
  • 1/2 cup White Wine
  • 1 tbsp Butter
  • Grated Pecorino to taste
  • Salt & Pepper To Taste


  • Add Olive oil to a saute pan, render Pancetta crispy and remove from the pan.
  • To the same pan, add the onion and saute until translucent.
  • Add in Asparagus and mushroom. Season with salt and pepper and saute until slightly softened.
  • Add in the couscous, toast for a few minutes. Then deglaze the pan with white wine. Cook the wine until the alcohol has cooked out.
  • Slowly add in chicken broth as the couscous adsorbs it, stirring frequently. This process should take about 15-20 minutes.
  • Turn the heat off and add in grated Pecorino and a pat of butter.
Keyword Asparagus, couscous, Mushroom, side dish
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