Photo of Mushroom and spinach couscous by WW

Mushroom and spinach couscous

Total Time
21 min
13 min
8 min
You can whip up this gourmet-like specialty in no time—it’s ready in about 20 minutes. The couscous cooks in a flash, so it's the perfect last-minute side dish or light meal. Meaty portobello mushrooms had bulk, a rich umami flavor, and are delicious to bite into. Look for mushrooms with firm caps that are free from spots or blemishes. They should be dry, not slimy, and those with a darker color have a stronger, earthier flavor while lighter-colored mushrooms are more delicate and mild. You can use baby spinach instead, which has soft, tender stems that don’t need to be removed before cooking.


Olive oil

2 tsp


1 medium clove(s), minced

Portobello mushroom(s)

5 oz, stems removed, coarsely chopped

Fresh spinach

2 cup(s), fresh, stems removed

Dried oregano

½ tsp

Uncooked couscous

1 cup(s)

Mineral water

2 fl oz

Reduced-fat feta cheese

4 oz


  1. Heat oil and garlic in a large skillet over medium-high heat. Add mushrooms, and cook 1 minute.
  2. Add remaining ingredients, except cheese, and bring to a boil; cover and remove from heat. Let stand for 5 minutes; fluff with a fork and sprinkle with cheese. Yields about 1/2 cup per serving.