Organic Risotto-Style Couscous

Organic Risotto-Style Couscous

Organic Risotto-Style Couscous

Try this delicious couscous recipe as a lighter alternative to traditional mushroom risotto!
Course Main Course
Cuisine Grains / Lentils, Risotto
Servings 4 people


  • 2 cups Fresh Express Organic Baby Kale
  • 1 1/4 cups water
  • 8 ounces organic wild mushrooms cleaned and sliced
  • Organic olive oil cooking spray
  • 1 cup organic or natural Israeli couscous
  • 2 organic garlic cloves chopped
  • 1 Tablespoon organic butter
  • 1/4 cup organic feta cheese
  • 1/2 lemon zested
  • 1/2 teaspoon kosher salt


  • In a medium saucepan, bring water to a boil.
  • While water is coming to a boil, spray a nonstick pan with cooking spray and heat pan over a medium flame.
  • Add mushrooms and kale, and cook appx 8-10 minutes until mushrooms are soft and kale is wilted. Set aside.
  • When water is boiling, add butter, garlic and couscous. Put lid on pot and reduce to a simmer. Cook for 8-10 minutes.
  • Turn the heat off and add mushrooms, kale, feta and salt.
  • Toss well and portion into serving bowls. Garnish with lemon zest.

Contains Allergens:

  • Milk
Made with
Organic Baby Kale

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