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Couscous and quinoa with shiitake mushrooms in a white bowl with a fork on top of a wooden board with a linen napkin and red pepper flakes on the side.

Couscous and Quinoa with Shiitake Mushrooms

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5 from 1 review

This easy and delicious Couscous and Quinoa with Shiitake Mushrooms recipe combines the nutty goodness of Israeli couscous, the protein-packed power of quinoa, and the earthy umami of shiitake mushrooms. It's the perfect fall side dish!

  • Total Time: 25 min
  • Yield: 4-6 1x


Units Scale
  • 1 3/4 cup chicken broth
  • 1 1/4 cup Trader Joe's Harvest Blend couscous and quinoa
  • 2 tablespoons butter (divided)
  • 2 large cloves garlic, chopped
  • 3 shallots, thinly sliced
  • 1 teaspoon fresh ginger, grated
  • Pinch red pepper flakes
  • 8 ounces shiitake mushrooms, stemmed and thinly sliced
  • Juice from one lemon
  • Pinch of salt and pepper
  • 1/4 cup fresh cilantro, stemmed and chopped


Make the couscous-quinoa blend:

  1. In a large pot, bring the chicken broth to a boil. Add in 1 tablespoon butter.
  2. When butter melts, add in the Harvest Blend and stir. Bring to a boil and reduce heat to a simmer. 
  3. Cover and cook for 10 minutes. Turn off the heat and let sit for 5-10 minutes. Fluff and set aside.

Make the vegetables:

  1. Heat the other tablespoon of butter in a large skillet over medium heat. Add the garlic, shallots, ginger, and red pepper flakes. Sauté until garlic and shallots are translucent, about 2 minutes.
  2. Add in the shiitake mushrooms and sauté until lightly browned, about 3 minutes. Stir in the lemon juice.
  3. Add the couscous-quinoa mixture to the sautéed veggies and stir to combine. Taste for seasoning and add salt and pepper if needed.
  4. Toss in the cilantro. Serve while warm.


  • I used Trader Joe's Harvest Blend because it's so easy to make. But, you can use 1 cup of Israeli (pearl) couscous and 1/4 cup of quinoa instead of this blend.
  • If you're a fan of veggies like I am, try adding in other veggies like colorful bell peppers, spinach, or zucchini.
  • Want it spicier? Add in more red pepper flakes, or add in some hot peppers.
  • Author: Asian Inspired Eats
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Sides
  • Method: Stove top
  • Cuisine: Asian Fusion


  • Serving Size:
  • Calories: 320
  • Sugar: 1.5 g
  • Sodium: 278.8 mg
  • Fat: 6.5 g
  • Carbohydrates: 54.5 g
  • Protein: 10.9 g
  • Cholesterol: 11.6 mg