Israeli Couscous With Ham, Mushrooms, and Brussels Sprouts
Serves: 4
  • 2 tablespoons olive oil
  • ½ large onion
  • 4 ounces ham, cut into small dice
  • 8 ounces sliced baby bella mushrooms
  • 2 cups Israeli couscous
  • 1 quart chicken broth
  • 8 ounces Brussels sprouts, halved
  • ¼ cup Parmesan cheese, plus extra for sprinkling
  1. Heat oil over medium-high heat in a small Dutch oven or large saucepan. Add onion and cook until starting to soften, 3 to 4 minutes. Add ham; continue to saute until golden brown, a couple of minutes longer. Add mushrooms; saute until softened, 3 to 4 minutes.
  2. Stir in couscous to coat. Add chicken broth and Brussels sprouts; partially cover and bring to a simmer. Reduce heat to medium-low and continue to simmer until most of the liquid has absorbed but dish is still moist. Stir in cheese and serve, sprinkling with additional cheese alongside.
If you want to speed up the cooking process, heat the chicken broth in the microwave so that it’s hot going into the pot.
Recipe by Three Many Cooks at