Creamy Mushroom Tomato Couscous

Name: Creamy Mushroom Tomato Couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup couscous; 2 tablespoons olive oil; 1 cup mushrooms, sliced; 1 cup cherry tomatoes, halved; 2 cloves garlic, minced; 1 cup vegetable broth; 1/2 cup heavy cream; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Comfort Food

I love making Creamy Mushroom Tomato Couscous whenever I crave a comforting yet simple dish. This recipe combines the umami flavors of mushrooms with fresh tomatoes, all enveloped in a luscious creamy sauce that complements the delicate couscous perfectly. The best part is that it comes together in just 30 minutes, making it an excellent choice for a weeknight dinner or a leisurely weekend meal. With each bite, you get a delightful mix of textures and tastes that will make this a new favorite in your kitchen.

Created by

Daisy Webb

Last updated on 2026-01-18T02:07:12.571Z

When I first tried making Creamy Mushroom Tomato Couscous, I was amazed at how easily everything came together. The mushrooms add a wonderful earthiness, and the tomatoes bring a hint of sweetness that balances the dish beautifully. I discovered that sautéing the mushrooms until they are golden adds depth to the flavor, making it even more satisfying.

Another tip is to let the cream simmer gently before combining it with the couscous. This allows the flavors to meld perfectly, resulting in a rich and creamy sauce that clings to each grain. Trust me, it’s a game-changer!

        Why You'll Love This Recipe
        Rich and creamy texture that delights the senses
Umami-packed mushrooms and fresh tomatoes create a harmonious flavor profile
Quick and easy, perfect for busy weeknights or elegant entertaining

      

Ingredient Insights

The combination of mushrooms and tomatoes in this recipe isn’t just about flavor; it’s also about balancing textures. The mushrooms provide a meaty, umami-rich base, while the cherry tomatoes burst with fresh sweetness. When cooked, the tomatoes soften and release their juices, creating a sauce that clings beautifully to the couscous. Opt for fresh, ripe tomatoes for the best results; they’ll elevate the dish’s flavor significantly. If cherry tomatoes aren't available, you can use diced plum tomatoes, though the cooking time may vary slightly as they will release more liquid.

Using heavy cream is key to achieving that luxurious, creamy texture. It envelops the couscous and vegetables in richness. For a lighter alternative, you can substitute with half-and-half or a plant-based cream if you want a dairy-free option. However, be aware that substitutions may affect the sauce's thickness; if using a lower-fat alternative, consider adding a cornstarch slurry to help thicken the sauce without compromising flavor.

Technique Tips

Cooking the couscous in vegetable broth rather than water infuses it with flavor right from the start. It’s important to allow the couscous to sit after cooking, as this steam helps each grain to fluff up beautifully without becoming soggy. Make sure to fluff with a fork gently to maintain the light texture; over-mixing can lead to clumping. If you prefer a nuttier flavor, toasting the couscous in the skillet for a couple of minutes with a bit of olive oil before adding broth can enhance its taste.

When sautéing the mushrooms, ensure your skillet is preheated adequately over medium heat before adding them. This can prevent them from steaming rather than browning, leading to a more flavorful result. Look for a golden color and slight crispness around the edges to indicate they’ve formed a nice caramelization. For added depth, you might consider deglazing the skillet with a splash of white wine before adding the cream; this will pick up any delicious browned bits stuck to the pan.

Ingredients

Gather these ingredients to create your Creamy Mushroom Tomato Couscous:

Ingredients

1 cup couscous
2 tablespoons olive oil
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 cup vegetable broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh basil for garnish

Once you have everything ready, you can begin cooking!

Instructions

Follow these steps to make your Creamy Mushroom Tomato Couscous:

Cook the Couscous

In a pot, bring vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until golden brown, about 5-6 minutes. Add minced garlic and halved cherry tomatoes, cooking for another 2-3 minutes.

Make the Cream Sauce

Pour heavy cream into the skillet and stir well. Season with salt and pepper, allowing it to simmer gently for 3-4 minutes until thickened.

Combine Everything

Add the fluffed couscous to the skillet, mixing well to coat evenly with the creamy sauce and vegetables. Remove from heat.

Garnish and Serve

Transfer to serving plates, garnish with fresh basil, and enjoy your delicious Creamy Mushroom Tomato Couscous!

Serve warm and enjoy every creamy bite!

Pro Tips

For extra flavor, consider adding a splash of white wine to the sautéed vegetables before adding the cream.

Serving Suggestions

Creamy Mushroom Tomato Couscous serves beautifully in simple, stylish presentations. I often like to pair it with a crisp green salad or garlic bread for added texture and flavor contrast. The creamy sauce complements a variety of protein choices too; you could easily serve grilled chicken or shrimp on the side to elevate the meal. Just remember to keep the protein seasoned lightly to allow the robust flavors of the couscous to shine.

For a heartier dish, consider mixing in some sautéed spinach or kale just before serving. The greens will add a vibrant color and extra nutrients. You might also sprinkle some grated Parmesan on top for an additional cheesy richness, if desired.

Make-Ahead and Storage

This dish is surprisingly great for meal prep. You can prepare the creamy sauce and sauté the vegetables ahead of time, storing them in an airtight container in the refrigerator for up to three days. When you are ready to serve, simply reheat them, add the fluffed couscous, and stir until everything is warmed through. Be cautious not to overheat, as excessive heat can cause the cream to separate.

If you've made a larger batch and have leftovers, you can store the dish in the refrigerator for up to three days. To reheat, add a splash of vegetable broth or water in the microwave or on the stovetop to loosen the sauce. If freezing, keep in mind that the texture may change; I would suggest freezing without the cream and adding it during reheating for a fresher taste.

Questions About Recipes

→ Can I use other types of broth?

Yes, you can substitute vegetable broth with chicken broth for a different flavor.

→ Is there a dairy-free option?

Absolutely! You can use coconut cream or almond cream instead of heavy cream.

→ Can I add other vegetables?

Definitely! Feel free to include peas, spinach, or bell peppers for more variety.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.