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
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Maris (In Good Taste)
This is an absolutely perfect springtime or anytime dish! It's light healthy and so tasty!
Pretend Chef
This sounds really amazing and something I would love to try when my guy goes back out on the road for work. Yummy!
fooddreamer
I love Trader Joe's Isreali couscous and I really love what you did with it here! But mostly, I love your son's question about the BBs. Exactly the sort of thing my 6-year old son would ask too!
Susi's Kochen und Backen
I love Israeli couscous and this creation sounds incredibly tasty. Some of my favorite ingredients combined into one yummy dish, yes please 🙂
Alice
Sorry, the origin of this couscous is not Israeli, but Palestinian. This couscous was made for hundreds of years by hand by Palestinians and called maftoul (and they are still making and manufacturing it the same way today). The Israelis liked it, so called it Israeli, (just as they did other Arabic foods from felafel to hummus) although it is not Israeli in origin at all. I would love to get the source for your history of this grain because it is erroneous. To call this Israeli is like calling matzo soup Palestinian.
Dara (Cookin' Canuck)
Alice, thanks so much for this information. That's the last time I trust Wikepedia! I did some more thorough research and edited the post.
Alice
Thanks Dara--I do have to say though you did a wonderful preparation--have a great week!!
carolinaheartstrings
This looks so wonderful. What a great picture.
Kimby
I like the "zing" from the crushed red peppers -- your flavor combinations are tremendous.
Yuri
I love Israeli couscous... really liking the flavors you used in this recipe, Dara!
Lindsey@Lindselicious
Love love israeli couscous- yours looks amazing. How can you go wrong with the addition of proscuitto too. YUM!!
Jason Phelps
I'm with your son. It might be good to eat, but the possibilities are endless. I have to say I don't think I have had this kind of cous cous before, and I can't seem to figure out why.
Jason