Creamy Mushroom Tomato Couscous

Name: Creamy Mushroom Tomato Couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup couscous; 2 cups vegetable broth; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 1 can (14.5 oz) diced tomatoes, undrained; 1/2 cup heavy cream; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: Global Flavors

I’ve always been intrigued by how a simple grain can be transformed into a creamy and flavorful dish. When preparing this Creamy Mushroom Tomato Couscous, I wanted to create something that captures the essence of comfort while being easy to make. The blend of sautéed mushrooms, fresh tomatoes, and a touch of cream makes this meal shine with rich flavors. It's perfect for weeknight dinners or serving at gatherings, and I guarantee it will leave everyone asking for seconds!

Created by

Charity Bowen

Last updated on 2026-01-18T03:07:14.497Z

When I first tried making this dish, I was amazed at how the flavors melded together seamlessly. The earthy mushrooms paired with the acidity of the tomatoes really elevate this couscous, creating a surprisingly luxurious dish. I suggest using both fresh herbs and dried spices for depth and complexity, as it makes every bite feel more vibrant.

One tip I've learned is to let the couscous rest after cooking; this allows it to absorb all the remaining flavors. Trust me—subtle details can make a significant difference, and this step is crucial for achieving the perfect creaminess!

        Why You'll Love This Recipe
        The creamy texture envelops each fluffy couscous grain.
Umami-rich mushrooms combined with sweet tomatoes create a wonderful balance.
Quick and easy to make, perfect for busy weeknights.

      

Cooking Technique Insights

Cooking couscous can be deceptively simple, and that's key to achieving that fluffy texture. When you add couscous to boiling vegetable broth, the steam trapped under the lid is what cooks it perfectly, so don't rush the resting period—let it sit for a full 5 minutes. Fluffing with a fork afterward will also help separate the grains and create an airy texture that's essential for soaking up the creamy sauce later.

The sautéing technique is crucial for deepening the flavors of the mushrooms and onions. Make sure your skillet is hot enough before adding the vegetables. If they're released too early, they’ll release moisture, steaming instead of browning. Allow the mushrooms to cook until they have golden edges; this indicates they've developed a rich, umami flavor, which is the backbone of this dish.

Ingredient Notes

Mushrooms play an important role in adding depth to the dish, but you can experiment with varieties. While white button mushrooms are standard, consider using shiitake or cremini for a more robust flavor. If you're aiming for a vegetarian dish, ensure the broth is vegetable-based; otherwise, chicken broth could also bring the flavors together nicely without compromising the creaminess of the final meal.

The heavy cream is what gives this dish its luxurious texture, but if you're looking for a lighter alternative, you can substitute with half-and-half or a low-fat cream. For a dairy-free version, try coconut cream or a nut-based cream, but be aware that these may alter the final taste slightly, potentially adding a hint of sweetness.

Ingredients

Gather your ingredients before you start cooking to make the process smoother.

Ingredients

1 cup couscous
2 cups vegetable broth
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped for garnish

Ensure all ingredients are measured and prepped to streamline the cooking process.

Instructions

Follow these steps carefully for a delicious outcome.

Cook the Couscous

In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes. Then add the sliced mushrooms, sautéing until they are golden brown.

Combine Ingredients

Add the diced tomatoes with their juice and bring to a simmer. Stir in the heavy cream, then add the cooked couscous. Mix thoroughly, and season with salt and pepper to taste.

Serve and Garnish

Remove from heat and transfer the mixture to a serving dish. Garnish with fresh parsley and enjoy your meal!

Don't forget to serve this dish warm for the best experience!

Pro Tips

For an extra kick, try adding a pinch of red pepper flakes to spice things up. You can also substitute half of the heavy cream with Greek yogurt for a healthier twist.

Make-Ahead and Storage Tips

This Creamy Mushroom Tomato Couscous can be made ahead of time, making it a great option for meal prep. You can prepare the couscous and sauce separately and store them in airtight containers in the refrigerator for up to three days. When you’re ready to eat, gently reheat them together in a skillet over low heat, adding a splash of broth or cream to bring everything back to a creamy consistency.

If you're considering freezing the dish, it's best to freeze the sauce separately from the couscous. When frozen, the heavy cream may alter in texture, so a simple reheat might not yield the same creaminess. However, the flavors will still be delightful! To enjoy, thaw both overnight in the fridge and reheat as described.

Serving Variations

While this dish is comforting on its own, you can elevate it with additional toppings. A sprinkle of grated Parmesan or Pecorino cheese can add an extra layer of flavor. Moreover, consider topping with toasted pine nuts or slivered almonds for some crunch that contrasts beautifully with the creaminess of the dish.

For a heartier meal, consider adding protein such as cooked chicken, shrimp, or chickpeas. These can be stirred in just before serving. They not only enhance the nutritional profile but also make the dish even more satisfying, transforming it from a side into a main course.

Questions About Recipes

→ Can I use another type of grain instead of couscous?

Yes! Quinoa or orzo can also work well in this recipe.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I make this dish vegan?

Absolutely! Use coconut cream and vegetable broth, and omit the heavy cream.

→ What else can I add for more flavor?

Consider adding spinach, roasted red peppers, or different herbs for added flavor.