Pearl Couscous with Mushrooms
Super simple, super flavorful, this vegan pearl couscous with mushrooms will be your new favorite easy vegan side dish recipe.
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Servings: 4 as a side
Calories: 271kcal
Equipment
Ingredients
- 2 teaspoons extra virgin olive oil, plus more if needed
- 12 ounces baby Bella mushrooms, wiped clean and sliced
- 1 shallot, peeled and diced
- 3 tablespoons plant-based butter
- 1 cup pearl couscous
- 3 sprigs thyme
- 1½ cups water or vegetable broth
- 2 tablespoons freshly minced parsley
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
Brown the mushrooms:
- Heat olive oil in a pot over medium heat. Add the mushrooms in batches if needed, and cook, occasionally stirring, for 8-10 minutes until the mushrooms release liquid and that liquid evaporates. Don’t remove them from the pot until they’re nice and golden brown! Season all over with salt and pepper and transfer to a bowl.
Sauté the shallot:
- Add another teaspoon of oil to the pot if needed. Add the shallot and cook for 1-2 minutes. Melt the butter into the shallot and sauté for 5 minutes.
Toast the couscous:
- Add the pearl couscous and toast for 1-2 minutes. Season with salt and pepper.
Simmer the couscous:
- Return the mushrooms to the pot along with the thyme. Add the water and bring it to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until couscous is tender.
To serve:
- Stir in the lemon juice and fresh parsley. Taste and season once more. Enjoy with your favorite plant-based protein.
Nutrition
Calories: 271kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Sodium: 79mg | Fiber: 4g | Sugar: 3g