Pearl couscous with mushrooms combines the chewy texture of pearl couscous with savory mushrooms, creating a hearty and satisfying meal. With just a handful of ingredients like olive oil, baby Bella mushrooms, shallot, plant-based butter, pearl couscous, thyme, broth, parsley, lemon juice, salt, and pepper, it’s both simple and delicious.
What Is Pearl Couscous?
Pearl couscous, a type of pasta made from semolina flour, is also known as Israeli couscous. Its small, round grains have a chewy texture, reminiscent of tiny pearls.
I like its unique texture, which offers a delightful contrast in various dishes.
Pearl couscous is versatile and can absorb flavors well, making it an excellent base for salads and side dishes.
I experiment with pearl couscous by adding vegetables, herbs, or protein. Its adaptability makes it a great choice for both warm and cold dishes.
Ingredients:
- 2 tsp of extra virgin olive oil (more if needed)
- 12 oz of cleaned and sliced baby Bella mushrooms
- 1 peeled and diced shallot
- 3 tbsp of plant-based butter
- 1 cup of pearl couscous
- 3 sprigs of thyme
- 1½ cups of vegetable broth or water
- 2 tbsp of freshly minced parsley
- 1 juiced lemon
- Salt and pepper to taste
How to make pearl couscous with mushrooms?
- Sauté the Mushrooms: Heat olive oil in a pot over medium heat. Add the mushrooms in batches and cook until golden brown and their liquid has evaporated. Season with salt and pepper, then transfer to a bowl.
- Sauté the Shallot: Add another teaspoon of olive oil to the pot and sauté the shallot for 1-2 minutes. Melt in some butter and continue cooking for 5 minutes.
- Toast the Couscous: Add the pearl couscous to the pot and toast for 1-2 minutes, seasoning with salt and pepper.
- Simmer the Couscous: Return the mushrooms and thyme to the pot. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the couscous is tender.
- Serve: Stir in lemon juice and fresh parsley. Adjust seasoning to taste, and serve with your favorite plant-based protein.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 271 |
| Protein | 8g |
| Carbohydrates | 41g |
| Dietary Fiber | 4g |
| Total Fat | 9g |
| Sugar | 3g |
| Sodium | 70mg |
Pairing and Serving Suggestions
Protein Choices:
- Grilled chicken
- Sautéed shrimp
- Tofu for a vegetarian option
These proteins enhance the meal and keep it balanced.
For a refreshing contrast, a simple green salad works wonders. I like to mix arugula with lemon vinaigrette to brighten up the plate.
Herb and Spice Accents:
Using fresh herbs can elevate the flavor of pearl couscous. I frequently sprinkle in:
- Parsley
- Chives
- Thyme
A touch of garlic or lemon zest can also add a punch.
Serving Ideas:
I find that serving this dish in bowls allows for a cozy presentation. I often top it with grated Parmesan or feta cheese for creaminess. A drizzle of olive oil just before serving adds a finishing touch.
This dish also pairs well with a light white wine, like Sauvignon Blanc, enhancing the earthy flavors of the mushrooms. Enjoy experimenting with these ideas!
Storage and Reheating Tips
Refrigeration
- Duration: I typically store it in the fridge for up to 4 days.
- Temperature: Make sure the fridge is at or below 40°F (4°C).
Freezing
If I want to keep it longer, I freeze it. I divide the portion into smaller amounts for easy use later.
- Duration: Frozen couscous lasts up to 3 months.
- Container: I use freezer-safe bags or containers to avoid freezer burn.
Reheating
- Microwave: I place it in a microwave-safe bowl, add a splash of water, cover it with a lid, and heat in intervals of 1 minute.
- Stovetop: I sauté it in a pan with a little olive oil or butter until warmed through.
I always check the temperature to ensure it’s heated evenly. Enjoying my pearl couscous with fresh and flavorful mushrooms makes all the difference!
Common Mistakes to Avoid
- Overcooking the couscous: Keep an eye on the cooking time. Overcooked couscous turns mushy and loses texture.
- Using too much liquid: Measure the water carefully. Too much can make the dish soggy. A 1:1 to 1:1½ ratio of couscous to water usually works well.
- Skipping the sauté: I always sauté the mushrooms first. This brings out their flavor and helps them retain a nice texture.
- Neglecting seasoning: Season while cooking. Adding salt and herbs at the right time makes a big difference.
- Not letting it sit: After cooking, let the couscous rest for a few minutes. This helps it absorb flavors better.
- Choosing the wrong mushrooms: I prefer using cremini or shiitake for their rich flavor. Avoid bland varieties.
Conclusion
I like how versatile pearl couscous with mushrooms can be. This dish offers a delightful combination of textures and flavors that can satisfy any palate.
The nuttiness of pearl couscous complements the earthiness of mushrooms. Together, they create a symphony of tastes that works well for various occasions.
I like experimenting with different vegetables and spices. It’s perfect as a side dish or a main course, allowing flexibility in meal planning.
Pair it with grilled chicken or roasted vegetables for a wholesome dinner. Pearl couscous with mushrooms never disappoints in delivering comfort and satisfaction.
Did you know, this dish can be a perfect side dish for a grilled fish?
Get this recipe now (by clicking the image below)
