Israeli Couscous with Mushrooms, Shallots, and Asparagus

Israeli Couscous with Mushrooms, Shallots, and Asparagus

Spring is on it’s way. Right?! Here in the Midwest, it’s been one crazy slow thaw. Just a few mornings ago, on April 23rd, we woke up to this…

April 23 snow

Yes, after getting a dusting of snow each day over the past week, we awoke to a new 6″ layer of fresh white stuff. Our local weather reported that 180 days prior is when our area received its first snowfall of the season. That’s 6 months of snow and winter…we need to be done already!

BUT…I did have to readily admit how gorgeous it was out there that morning. The rising sun gave way to a brilliant blue sky, the perfect canvas for strokes of white sparkly powder on dark bare branches and pine. Plus, it was our youngest daughter’s birthday. There was just too much beauty going on to waste with being grumpy about the weather!

Israeli Couscous with Mushrooms, Shallots, and AsparagusBack in January, The Pampered Chef sent me a big box of kitchen goodies to play with. This here white skillet has quickly turned into a favorite piece of meal making equipment around here. We use it almost every single day. It’s lightweight, with sloped high side walls that give extra room, perfect for one-skillet meals. The pan heats up quickly and evenly, with a super non-stick cooking surface. We love it!

Israeli Couscous with Mushrooms, Shallots, and AsparagusWhile this Israeli Couscous with Mushrooms, Shallots, and Asparagus is not truly a one-skillet meal (the couscous is cooked in a separate saucepan), this white skillet was just the perfect vessel to bring this meal together. I also set the skillet right on the table and served from it, it’s such a bright and pretty piece!

Israeli Couscous with Mushrooms, Shallots, and Asparagus

Our kids now cheer when they hear we’re having Israeli couscous, after falling in love with a dish incorporating curried cauliflower. The couscous is just so much fun to eat! A tiny pasta, soft and puffy and delightfully chewy, like little bubbles in your mouth…what’s not to like?!

This pasta dish, full of tender couscous, makes for a lovely meal. Loaded with tender asparagus, mushrooms, and shallots, and then drizzled with a light lemony dressing, it’s the perfect dish for spring. Whenever that might occur around here!

Israeli Couscous with Mushrooms, Shallots, and Asparagus

Yield: 4 to 6 servings


  • 5 T. olive oil, divided
  • 3 T. freshly squeezed lemon juice
  • 1/2 tsp. fresh lemon zest
  • 2 large garlic cloves, minced, divided
  • 1/2 tsp. honey
  • 1 c. Israeli couscous
  • 2 c. low sodium chicken broth
  • 3 medium to large shallots, halved and thinly sliced
  • 4 oz. button mushrooms, thinly sliced
  • 2 c. slender asparagus pieces, cut to 1'' lengths at a diagonal
  • 1 c. shelled fresh green peas or frozen, thawed
  • 2 T. finely grated Parmesan cheese
  • 1/3 c. chopped fresh parsley
  • kosher salt and freshly ground black pepper, to taste


Whisk 2 tablespoons olive oil, lemon juice, lemon zest, 1 clove garlic, and honey in a small bowl. Set aside.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add couscous and sauté until you see some of the couscous turning a golden brown. This should take about 5 minutes. Then add the chicken broth, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until broth is absorbed and couscous is puffed and tender, about 10 minutes or so. Remove from heat.

While couscous is cooking, start cooking the vegetables. In a large skillet with tall sides, heat remaining 2 tablespoons olive oil over medium-high heat. Add shallots, remaining clove of garlic, and mushrooms, and sauté for 3 minutes, stirring occasionally. Then stir in the asparagus and sauté for an additional 3 to 5 minutes, or until asparagus is crisp-tender. Add peas and cooked couscous to skillet and fold together. Drizzle prepared lemon dressing over the mixture and stir. Finally, sprinkle the Parmesan and parsley over the mixture and fold again. Season with salt and pepper, to taste. Serve warm or at room temperature.

from a farmgirl's dabbles



PC skillet



a Rafflecopter giveaway

Giveaway rules: This giveaway is open to US residents 18 years and older. Giveaway will end on May 3rd at 12:00 am CST. One winner will be chosen at random and then notified by email. Winner will have 48 hours to respond and claim their prize, or another winner will be selected. A farmgirl’s dabbles and The Pampered Chef are not responsible for lost or undelivered emails.
Disclosure: I was provided with products, including this 11″ covered skillet, from The Pampered Chef to review. I was not compensated for this post. My family just really loves this pan, and The Pampered Chef was great enough to give one away here. All opinions expressed are my own. To read the full disclosure of this site, please go here



55 Responses to “Israeli Couscous with Mushrooms, Shallots, and Asparagus”

  1. #
    Hallie — April 26, 2013 at 7:55 am

    Taking walks and being out in the yard.

  2. #
    Mom — April 26, 2013 at 8:06 am

    Working in the flower beds. Looking forward to some color in the yard!

  3. #
    Marie — April 26, 2013 at 8:22 am

    Getting started in our new high tunnel. A whole new gardening experience for me. I’m going to try some new vegetables which should lead to new cooking experiences later on.

  4. #
    Lisa Thomas — April 26, 2013 at 8:30 am

    I’m looking forward to the fresh veggies and fruit, I get so tired of the frozen and canned ones!

  5. #
    Linda — April 26, 2013 at 8:41 am

    Planting flowers!

  6. #
    Katrina @ Warm Vanilla Sugar — April 26, 2013 at 8:43 am

    This is so fabulous!! Love it!

  7. #
    Jennifer H — April 26, 2013 at 9:10 am

    Working in the garden.

  8. #
    Diane {Created by Diane} — April 26, 2013 at 10:17 am

    the sunshine and all the flowers is what I look forward to.

  9. #
    Liz — April 26, 2013 at 10:27 am

    I am most looking forward to my bed of Iris blooming.

  10. #
    abby — April 26, 2013 at 11:20 am

    looking forward to picnics

  11. #
    caitlin — April 26, 2013 at 11:34 am

    I’m most looking forward to rhubarb.

  12. #
    Nicole — April 26, 2013 at 12:07 pm

    Planting my garden.

  13. #
    The Omnivore — April 26, 2013 at 12:23 pm

    I most look forward to spending time outside!

  14. #
    Erin — April 26, 2013 at 12:28 pm

    I am looking forward to warm days playing on the beach by our house

  15. #
    Dawn — April 26, 2013 at 12:36 pm

    I don’t have a garden but I grow herbs and can’t wait to go outside and pick me some basil!

  16. #
    Natalie S — April 26, 2013 at 12:47 pm

    I love going to farmer’s markets with my mom!

  17. #
    Miss Antoinette — April 26, 2013 at 12:47 pm

    I just love seeing the woods flush with beautiful colors of pinks and yellows, and the green grass beneath my feet! *happy sigh*

    It is also a wonderful time to use those wild herbs and make amazing dishes with them!
    Hoping to make dandelion jelly soon, a new fun thing to try that I cannot wait to taste! Mmmmm….

    Miss Antoinette

  18. #
    Miss Antoinette — April 26, 2013 at 12:51 pm

    …Oh and working in the garden and getting dirty with fruitful rewards come fall, caring for chickens, watching the sun set on our front porch with the gorgeous views of our property, the sound of the frogs and bugs, and looking at the stars from my bedroom window with the breeze blowing in…….You can probably tell Spring is one of my favorite seasons! ;)

  19. #
    JC — April 26, 2013 at 2:02 pm

    Just uncovered the pool and getting it ready! Living in the AZ desert, the water temp changes overnight – literally. Looking forward to the temp change when you can dive in and feel refreshed, not frozen. Thank you for sharing!

  20. #
    Lisa` — April 26, 2013 at 2:33 pm

    Grilled Chicken Pasta Salads

  21. #
    Georgia @ The Comfort of Cooking — April 26, 2013 at 4:06 pm

    This dish looks so delicious, and I love the giveaway! Thanks for sharing, Brenda! I’m most looking forward to relaxing on my new patio (once it’s built) and hosting parties.

  22. #
    MaryB — April 26, 2013 at 4:09 pm

    I’m looking forward to the fruits and veggies that start making an appearance, as well as the daffodils and better weather~

  23. #
    Natalie Noble — April 26, 2013 at 5:31 pm

    I can’t wait to plant my garden.

  24. #
    Don Borgstrom — April 26, 2013 at 5:33 pm

    I’m looking forward to camping and fishing this summer.

  25. #
    Sommer @ ASpicyPerspective — April 26, 2013 at 6:39 pm

    Looks heavenly! Love all of the veggies in it!

  26. #
    Mandy W. — April 26, 2013 at 7:29 pm

    I can’t wait to sit out on my deck in the warm sunshine!

  27. #
    Miss @ Miss in the Kitchen — April 26, 2013 at 10:59 pm

    This looks so hearty and delicious!

  28. #
    Phyllis — April 27, 2013 at 12:05 am

    I’m looking forward to meeting my new granddaughter, who will be here very soon!

  29. #
    Amy Tong — April 27, 2013 at 1:27 am

    I look forward to all the produce and warm weather of Spring. Your Israeli Couscous is lovely. Can’t wait to try it. Asparagus is my favorite Spring produce as well. ;)

  30. #
    Deb — April 27, 2013 at 6:16 am

    I look forward to working in the garden with my grandchildren sharing my knowledge and experience to another generation.

  31. #
    Tieghan — April 27, 2013 at 8:03 am

    Love all the veggies!!! Looks so yummy!

  32. #
    Deborah — April 27, 2013 at 9:12 am

    Yes, I’m sure hoping the snow is over now. I’m so ready for warmer temps!! And this looks like the perfect dish – I love Israeli couscous!

  33. #
    Sunnie — April 27, 2013 at 11:03 am

    Being outside, warm weather, things growinG!

  34. #
    SylviiaK — April 27, 2013 at 12:42 pm

    Lovely pan – would be lovely to win!

  35. #
    Karen D — April 27, 2013 at 3:13 pm

    Green grass, trees, flowers and WARM WEATHER!

  36. #
    Stef Coupns — April 27, 2013 at 5:29 pm

    I’m looking forward to the warm weather! and my birthday!!

  37. #
    Laura (Tutti Dolci) — April 27, 2013 at 11:22 pm

    I love couscous, what a great side dish!

  38. #
    Sherri @The Well Floured Kitchen — April 28, 2013 at 7:03 am

    I am looking forward to being in the garden more! I just started using israeli couscous, it has such a great texture. It’s also great for lunch boxes!

  39. #
    Kim McCallie — April 28, 2013 at 7:57 am

    Looking forward to fresh herbs from our garden.

  40. #
    Denise Fedor — April 28, 2013 at 9:21 am

    Spring may have just started here in SW MI! Looking forward to planting the garden!

  41. #
    Jess — April 28, 2013 at 9:59 pm

    Oh my – stay warm, Brenda! I absolutely love the texture of Israeli couscous, and it’s so easy to cook. I love this dish -lots of veggies and so pretty!

  42. #
    Patti M — April 28, 2013 at 10:14 pm

    I’m looking forward to bright, sunny and warm days. No more bundling up to go outside.

  43. #
    Cassie | Bake Your Day — April 29, 2013 at 8:57 am

    I love this dish, Brenda. Israeli cous cous is a pantry staple for me. I am definitely looking most forward to enjoying sunsets on our new deck!

  44. #
    natalie @ wee eats — April 29, 2013 at 9:46 am

    this looks amazing! I love israeli couscous and am always looking for new ways to make it (although, lately i’ve been using quinoa instead because it’s “healthier” or whatever)

    i’m looking forward to spring being over, bc then it will be time for summer to be over, and then it’s fall again and YAY FALL! :)

  45. #
    Heather — April 29, 2013 at 10:21 am

    Snap peas and radishes straight from the garden!

  46. #
    Aggie — April 29, 2013 at 10:42 am

    crazy slow thaw….I BET!!!

    I love this couscous dish, it looks delicious Brenda. I have the same little blow in the last picture, a different color, it’s one of my favorites :)

  47. #
    Bree {Skinny Mommy} — April 29, 2013 at 11:33 am

    This looks like the perfect spring dish. Yum~

  48. #
    Elissa — April 29, 2013 at 12:22 pm

    I look forward to flip flops!

  49. #
    amy walker — April 29, 2013 at 1:23 pm

    Gardening! I have herbs, onions, tomatoes, lettuce &peppers every spring. I LOVE to pick and eat right from my own patio. I enjoy the few mild sunny days we have here before the hellacious heat sets in.

  50. #
    kris williams — April 29, 2013 at 9:21 pm

    Can’t wait to plant flowers!

  51. #
    Danika K. — April 30, 2013 at 1:45 pm

    Here in Tucson we don’t get much of a spring, we head straight into summer but I’m definitely looking forward to the spring fruit and veggies along with dinners outside.

  52. #
    Danyelle H — May 1, 2013 at 5:49 pm

    I’m looking forward to nice weather (not too cold, not too hot), spring flowers and veggies!

  53. #
    Shawna — May 1, 2013 at 9:25 pm

    Warm weather, that way it’s not snow as it continues to rain! :)

  54. #
    Lisa @ Garnish with Lemon — May 2, 2013 at 10:24 am

    Love the asparagus in this recipe! It’s a sure sign of spring! Hopefully the weather will stay nice one of these days, it can’t be cold forever, right?

  55. #
    Mushrooms Canada — May 7, 2013 at 9:16 am

    So happy to finally have some warmth and sunshine here! This will be the perfect meal for dinner on the patio. Thanks for sharing!


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