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Passover Couscous – Gluten Free

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  • Author: Sharon Matten - Kosher Everyday


This is a super simple but delicious, heartwarming dish. It can be made a few days in advance and is a great side dish or main with some added chicken or beef.



For the Couscous

  • 812 ounces Passover Couscous
  • 1 teaspoon salt

For the Mushrooms

  • 3 tablespoons avocado oil (or other KLP oil)
  • 1 large onion, diced or 1 bunch green onions sliced
  • 2 cloves garlic, minced
  • 1 pound mushrooms sliced (any variety)
  • Salt and freshly ground black pepper to taste


For the Couscous

  1. Fill a large stock pot two-thirds full of water. Add the teaspoon of salt, then bring to a boil.
  2. Add the dried couscous and stir to ensure all the pieces of couscous are completely separated.
  3. Cook according to package instructions – usually around 15 minutes, stirring frequently.
  4. Drain the couscous into a large strainer and thoroughly rinse.
  5. If not adding the mushrooms immediately, return the couscous to the cooking pot and cover with cool water. Drain again before adding the mushroom mixture.

For the Mushrooms

  1. Heat the oil in a large skillet. Add the garlic and onion and sauté until the onion is slightly caramelized.
  2. Add the mushrooms to the skillet, then sauté until the mushrooms are soft and any liquid absorbed/simmered away.
  3. Add the cooked mushrooms and onions to the couscous, then toss to combine.
  4. Season with salt and freshly ground black pepper.
  5. Serve hot.


  • The most important thing to remember is to make sure that there is sufficient water in the pot to agitate the couscous while cooking. Then it’s important to make sure the couscous is thoroughly rinsed and the additives added immediately.
  • If not adding any vegetables to the couscous, make sure to toss with some oil after rinsing. This will keep the couscous from clumping.
  • If you are sensitive to garlic, I often will substitute garlic flavored oil instead of the oil in the recipe and omit the fresh garlic.
  • You can use a little dried onion soup mix for extra flavor if you like.
  • Instead of mushrooms, you can sauté a mixture of vegetables to add to the couscous for a colorful dish.


  • Serving Size: 6
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