Couscous with Sauteed Broccoli Rabe and Sauteed Mushrooms

Couscous with Onion & Herbs
Couscous with Onion & Herbs. Trevor Wood / Getty Images
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: Serves 4

Simple and clean, sometimes that’s just what you want in a meal.   And this one is vegetarian to boot.  Of course, you can add in some cooked crumbled or sliced sausage, chicken, turkey, pork, whatever you like, for a meatier meal.  There are a ton of great sausages on the market these days – both uncooked and cooked –-- and this is a good place to try them out.  

For more flavorful couscous, use broth (vegetable or chicken) instead of the water.  Also, feel free to try any variety of mixed wild mushrooms in place of the creminis.  Broccoli rabe, sometimes spelled rape, is known in Italy as rapini.  It is a cousin of broccoli, part of the cruciferous family and wonderfully flavorful, although a bit bitter (so if your family prefers, substitute small broccoli florets for the broccoli rabe).

This would also make a nice trio of side dishes to go with a roast such as Roast Beef with Mustard Garlic Crust and Horseradish Sauce, Simple Lemon-Garlic Roasted Turkey Breast, or Roasted Chicken with Orange Honey Mustard Glaze.

What You'll Need

  • 1 cup water
  • Dash kosher salt and freshly ground pepper to taste
  • 1 cup couscous
  • 2 teaspoons olive oil (divided)
  • 4 teaspoons olive oil (divided )
  • 1 pound sliced cremini mushrooms
  • 1½ teaspoons minced garlic
  • 4 cups chopped broccoli rabe
  • ¼ teaspoon red pepper flakes
  • Optional: 
  • ¼ cup dry white wine 
  • Garnish: grated Parmesan

How to Make It

  1. Heat the water in a small pot over high heat until it boils.  Add a generous pinch of salt, stir in the couscous, and stir.  Turn off the heat and let it sit for 10 minutes, until all of the liquid is absorbed.  Drizzle over 2 teaspoons of the olive oil, and use a fork to fluff the couscous and mix in the oil.
  2. Heat a very large skillet over medium high heat.  Add 2 teaspoons of the oil, then the mushrooms and half of the garlic (about ¾ teaspoon), season with salt and pepper, and sauté for 8 to 10 minutes until the liquid has evaporated and the mushrooms have turned nicely browned.  Turn the mushrooms into a bowl.
  1. Heat the same skillet with a lid over medium high heat.  Add the remaining 2 teaspoons oil, then add the broccoli rabe and red pepper flakes and sauté for 5 minutes or so until the broccoli rabe is crisp tender.  Add the white wine or ¼ cup of water to the pan, cover the pan, and steam for about 2 minutes until the broccoli rabe is fairly tender and the liquid is mostly evaporated.  Taste and adjust seasonings, and turn into a serving bowl.
  2. Transfer the couscous to a serving platter and pass it around, with the mushrooms and the broccoli rabe, and let everyone assemble their own ideal plate.  Let everyone sprinkle with Parmesan as they wish.