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Israeli Couscous with Mushrooms, Shallots, and Asparagus

a blue bowl of 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…

trees covered in 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!

sautéed Mushrooms, Shallots, and Asparagus

Back 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!

a skillet pan of Israeli Couscous with vegetables

While 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

Israeli Couscous with Mushrooms, Shallots, and Asparagus

Yield: 4 to 6 servings
prep time: 20 minutes
cook time: 15 minutes
total time: 35 minutes
Loaded with tender asparagus, mushrooms, and shallots, and then drizzled with a light lemony dressing, it’s the perfect dish for spring. 
4.8 Stars (5 Reviews)


  • 5 T. olive oil divided
  • 3 T. freshly squeezed lemon juice
  • ½ tsp. fresh lemon zest
  • 2 large garlic cloves minced, divided
  • ½ 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
  • 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

Nutrition Information:

Serving: 1 Calories: 207kcal Carbohydrates: 18g Protein: 7g Fat: 13g Saturated Fat: 2g Polyunsaturated Fat: 10g Cholesterol: 1mg Sodium: 118mg Fiber: 4g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

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58 comments on “Israeli Couscous with Mushrooms, Shallots, and Asparagus”

  1. Kristin Marchionni

    5 stars
    I figure now that I’ve made this six different times, changing it up the last four, that I should probably compliment the chef!

    This has become a new staple in my repertoire. The last five times I’ve made this, it’s been a side dish. Tonight, running late after work, I decided to double the recipe, use the Grana Padano that I got at Trader Joe’s, and add some uncooked shrimp.

    This is a wonderful dish and I love it as is and riffing on it with whatever I think might pair well! I could see sliced almonds, raisins, currants, or chopped dried apricots with this dish, as well. Even some sausage would make a great addition!

    Thank you – I have not enjoyed couscous as much as I have with this recipe. It’s my new “foundation staple” for couscous.

    Cheers to the Chef!


  2. Kristin Marchionni

    5 stars
    I was going to make quinoa pilaf and whoops! No quinoa in the cupboard! But I did have Israeli couscous and this was the recipe I found. Big hit and adding to the rotation. Had it with baked steelhead.

  3. Mushrooms Canada

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


  4. Lisa @ Garnish with Lemon

    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?

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

  6. 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.

  7. 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.

  8. 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 :)

  9. natalie @ wee eats

    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! :)

  10. Cassie | Bake Your Day

    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!

  11. 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!