Israeli Couscous Mushroom Risotto

Serves: 4

This Israeli Couscous Risotto is rich and creamy, yet still packed with goodness with the softly wilted spinach and chicken bone broth. It’s also super easy to make!


2tbsp butter

250g baby spinach

½ onion, finely chopped

250g organic mushrooms, sliced

1tsp salt

Pinch of black pepper

700ml chicken bone broth

200g Israeli couscous

1 cup grated Parmesan cheese

Bunch of fresh coriander


  1. Melt the butter in a cast-iron pot over a medium heat, then add the onions and mushrooms and cook until softened.
  2. Stir in the couscous and cook for about 2 minutes. Add the salt, pepper, and chicken bone broth, then reduce the heat.
  3. Cover the pot with a lid and simmer for about 15 minutes until most of the bone broth has been absorbed.
  4. Stir in the spinach until wilted, then the Parmesan cheese.
  5. Serve with fresh coriander and a sprinkle of extra Parmesan cheese.