The couscous with mushrooms and speck is a first course with a tasty and tempting sauce. Easy and quick to prepare, this couscous is perfect to enjoy even cold for a lunch away from home. The sauce for this dish is rich and succulent: the mushrooms are cooked in a pan with garlic and chili pepper and finally the crispy speck is added.
For more tasty recipes I recommend the collection Couscous recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2Servings
- Cooking methods: Low heat, Stovetop
Ingredients
- 1/2 cup dry couscous (about 100 g)
- 3.4 fl oz boiling water (about 100 ml)
- 2 oz speck, cut into sticks
- 4 oz champignon mushrooms
- Half glass white wine
- 1 clove garlic
- 1 sprig dried oregano
- 1 chili pepper
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the couscous with mushrooms and speck, toast the speck (cut into strips) in a pan over low heat. Once ready, transfer it to a bowl.
In the same pan where the speck was cooked, pour a drizzle of extra virgin olive oil, one clove of garlic and the chopped chili pepper. Lightly brown the garlic over low heat.
Clean the mushrooms and slice them thinly. Add them to the garlic; after 5 minutes deglaze with the white wine. Then season with salt and cook over low heat for 10–15 minutes.
In a pot (or bowl) pour the couscous and moisten it with the boiling water. Cover with a lid and let rest for 5 minutes. Then, using a fork, fluff the couscous.
Pour the couscous into the pan with the mushrooms. Add the speck and a sprinkle of dried oregano.
Stir to combine the ingredients. Serve and enjoy!
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