Israeli Couscous and Shiitake Mushroom Stuffing

My family loves stuffing and this is one of my favourite ways to make it. Its not your traditional stuffing but made with Wild Roots Israeli Couscous. Israeli Couscous is little pearls and is toasted for a slight savoury taste. Wild Roots is a mixture of couscous, Italian orzo, dried chickpea and red quinoa to give you a hearty stuffing. I purchase mine at Costco but you can also find it in Organic Markets. Any Israeli couscous is also perfect for this recipe. It makes a perfect stuffing for the Holiday Roasted Blue Goose Chicken recipe.


2 cup Wild Roots Israeli Couscous or any brand, uncooked 

4 cup vegetable stock

2 tbsp. olive oil

1 medium onion, finely diced

2 cup small shiitake mushrooms

1 tsp. fresh rosemary, finely chopped

3 fresh sage leaves, minced

1 tsp. salt

1/2 tsp. fresh ground pepper

1/3 cup dried cranberries

1/3 cup roasted pumpkin seeds


Cook Israeli couscous as per package instructions substituting the vegetable stock for water. 

In a large non-stick pan, heat oil over medium heat. Add onions and sauce for 2-3 minutes until soft and translucent.

Add mushrooms and sauté for 4-5 minutes until mushrooms have have softened.

Mix mushrooms with couscous and season with salt and pepper. Mix in cranberries and pumpkin seeds. 

You can serve as a side or use as stuffing for the Holiday Roasted Chicken.

SERVINGS 4-6 | PREP & COOK TIME 20 minutes.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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