Broccoli Mushroom Couscous

Broccoli Mushroom Couscous

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As we sat down to eat last Sunday, Kyle made a remark that it was the first time in a long time that we sat down for a Sunday meal.

As you know around here, Sunday nights are usually pizza nights. We’ve been making homemade pizza for quite some time, but occasionally pick up a fresh ready-to-bake pizza or order delivery. Pizza is generally a meal we eat on the couch while binging out to the latest Netflix addiction. It’s kind of become a Sunday tradition.

The last time we sat down for a meal on a Sunday? Can’t even remember!

In any case, after I grocery shopped and began Sunday food prep, I realized we had some steaks in the freezer that needed cooking. I wasn’t craving pizza (I must have had some weird fever that day) and I know Kyle will never turn down a steak dinner. So, I busted out my recipe notes and whipped up a batch of creamy broccoli mushroom couscous to serve as a side!

broccoli mushroom couscous

Steaks are always paired with something ‘carby’ in my book. I mean, steak and potatoes is a normal thing, right? Although a batch of roasted red potatoes would have been fabulous, this broccoli mushroom couscous was just as grand.

Broccoli Mushroom Couscous




Yield 3


  • 1/2 cup uncooked couscous
  • 1 cup finely chopped broccoli crowns
  • 3 large mushrooms, finely sliced then diced
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup unsweetened almond milk
  • 1/3 cup shredded mozzarella
  • 1/2 teaspoon basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • dash of salt
  • 1 teaspoon extra virgin olive oil (EVOO)


  1. In a small sauce pan, bring 1/2 cup water to boil. Add couscous and stir quickly. Cover and set aside to prepare couscous.
  2. While couscous being prepared, place a skillet over medium heat. Once hot, add EVOO and veggies. Saute about 5 minutes.
  3. Fluff couscous. Over low heat, add veggies and remaining ingredients. Stir until thoroughly mixed.
  4. Serve.


1 serving is 3 Weight Watchers points.

Courses Side dish

Nutrition Facts

Serving Size 1/3 dish

Amount Per Serving

Calories 196

% Daily Value

Total Fat 4.5 g


Saturated Fat 1.6 g


Unsaturated Fat 1.9 g

Cholesterol 6.2 mg


Sodium 108.5 mg


Total Carbohydrates 26.5 g


Dietary Fiber 26 g


Sugars 1.9 g

Protein 12.3 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

broccoli mushroom couscous

So… I didn’t exactly measure out what the servings were for this recipe. But I’d say it could easily be split into three servings to serve as a decent sized side dish.

This recipe could be made just as easily with quinoa or brown rice. Although I haven’t tried it, I believe it’d be just as good.

Do you have any Sunday night traditions? Do you love steak?

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