So many savory flavors in this Israeli Couscous with prosciutto, mushrooms and asparagus. Serve it as a side dish or an entrée.
This Israeli couscous is packed with savory flavors, and makes a fantastic side dish or main dish. Israeli couscous (or pearl couscous) is actually a small pasta with a slightly chewy texture. It has a neutral flavor, which means it's easy to pair with a variety of savory flavors. Try my Israeli Couscous with Sausage & Feta, Cinnamon-Scented Toasted Israeli Couscous with Pine Nuts and Israeli Couscous with Grilled Summer Vegetables.
Israeli couscous is larger than regular couscous and is typically sold in a box. We brought several boxes home from Trader Joe's the last time we visited California, but it is available in other stores as well. Its chewy texture stands up to bold ingredients and sauces, but also melds well with light flavors.
In this recipe, the couscous is mixed with asparagus, mushrooms and prosciutto in a simple sauce of white wine, olive oil and garlic. The flavor is light and refreshing and the sauce comes together in minutes to make this an impressive dish for guests or a quick meal on a busy weeknight.
See recipe card below for full ingredients list & recipe directions.
How to make Israeli couscous with prosciutto
Bring a large pot of salted water to a boil. Add Isreali (pearl) couscous and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.
While the pasta is cooking, heat extra-virgin olive oil in a large skillet set over medium heat. Add mushrooms and cook until tender. Add additional olive oil to the skillet and stir in minced garlic and crushed red chili flakes. Cook, stirring, for 30 seconds. Add dry white wine and cook at a rapid simmer for 2 minutes.
Add prosciutto and simmer until just heated through, 1 to 2 minutes.
Add the couscous and asparagus and toss with the mushrooms and sauce. Add finely grated Parmesan cheese and chopped parsley, and toss again. Season to taste with salt and pepper. Serve immediately and top with additional grated Parmesan cheese.
Printable Recipe
Israeli Couscous with Prosciutto, Asparagus & Mushrooms
Ingredients
- 8 ounces Israeli couscous (also sold as pearl couscous)
- 6 ounces fresh asparagus trimmed and cut into 1-inch pieces
- ¼ cup extra-virgin olive oil divided
- 8 ounces crimini mushrooms sliced
- 2 garlic cloves minced
- 1 pinch crushed red pepper or to taste
- ½ cup dry white wine such as Sauvignon Blanc
- 3 ounces prosciutto roughly chopped
- ½ cup finely grated Parmesan cheese plus more for serving
- ¼ cup chopped flat-leaf parsley
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add Isreali (pearl) couscous and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.
- While the pasta is cooking, heat 1 tablespoon extra-virgin olive oil in a large skillet set over medium heat. Add mushrooms and cook until tender. Add 3 additional tablespoons olive oil to the skillet and stir in minced garlic and crushed red chili flakes. Cook, stirring, for 30 seconds. Add dry white wine and cook at a rapid simmer for 2 minutes.
- Add prosciutto and simmer until just heated through, 1 to 2 minutes.
- Add the couscous and asparagus and toss with the mushrooms and sauce. Add finely grated Parmesan cheese and chopped parsley, and toss again. Season to taste with salt and pepper. Serve immediately and top with additional grated Parmesan cheese, if desired.
Notes
Nutrition
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Liz
I had to giggle at your son's question...so cute! This looks like a fabulous, flavorful dish...I just love Israeli couscous~
marla
Dara, your cous cous looks awesome and your sons reaction is hilarious! Love the shape of these little pasta-like balls and they adapt to flavors so nicely too. Those simmering mushrooms look amazing!
Katrina
This is so creative! I love this idea 🙂
Averie (LoveVeggiesAndYoga)
Dara, what a great recipe and site. I was hanging out with Marla yesterday and she was raving about you....I had to come over and check you out 🙂
Jean (Lemons and Anchovies)
This certainly tops the couscous dish I made this weekend. I had to get creative with the leftovers but I wish I had just prepared it this way to begin with. I'm really liking the addition of prosciutto and course, the asparagus, my favorite veggie. 🙂
Dara (Cookin' Canuck)
Thanks, Jean. The asparagus adds a really nice spring flavor to this dish.
Kalynskitchen
Sounds just delicious. I remember when I first had Israeli couscous, about 1995 and in Chicago at a trendy restaurant when I was on a trip to visit my brother.
Dara (Cookin' Canuck)
It's funny that ingredients that were considered so trendy are now the norm in many households.
Mary @ Delightful Bitefuls
Goodness me, this sounds delicious! Love that spring is here and that this salad will go perfect with a BBQ 🙂
Dara (Cookin' Canuck)
Mary, this can be made ahead and served cold, too.
Mushrooms Canada
Ohh the mind of a 6 year old boy! I hope you told him yes they would be just like BB's...
I have a weakness for prosciutto and mushrooms... Use them together and I am in trouble! Good thing this recipe is nice and light!
- Brittany
Dara (Cookin' Canuck)
I was watching to make sure he didn't sneak off with a handful of the I. couscous. As for prosciutto and mushrooms together - I agree.
Heather at Heathers Dish
Israeli couscous is the best...the texture is phenomenal!
Dara (Cookin' Canuck)
I agree, Heather. It's a wonderful texture.
kelley
This is right up my alley. A great light dinner for spring time!
Dara (Cookin' Canuck)
Thank you, Kelley. Dishes that come together this quickly are perfect for spring and summer.