Pearl couscous, a tiny, spherical grain, offers a delightful texture and neutral flavor that pairs well with a variety of ingredients. When combined with mushrooms, a nutrient-rich and earthy ingredient, you create a dish that is both satisfying and flavorful. This pairing is perfect for a quick and easy weeknight meal or a more elegant gathering.
In this guide, we’ll explore the versatility of pearl couscous and mushrooms, providing you with a basic recipe and tips for customization. Whether you’re a seasoned cook or just starting out, this dish is sure to impress with its simplicity and delicious taste.
WHAT IS PEARL COUSCOUS?
Israeli couscous, made from semolina flour and water, is an extruded pasta similar to Italian orzo. Unlike traditional couscous, which is small and hand-rolled, Israeli couscous consists of larger, machine-made balls that are toasted.
While you can sometimes substitute pearl couscous for regular couscous, be aware of the differences in cooking times. Traditional couscous only requires 5 minutes of steeping, whereas pearl couscous takes about 12–15 minutes to cook.
For this recipe, it’s best not to replace pearl couscous with regular couscous. Instead, consider using Italian fregola or orzo. If you opt for orzo, you’ll need to add an extra cup of water and extend the cooking time to 18–20 minutes over low heat.
HOW TO MAKE THIS VEGAN PEARL COUSCOUS
Equipment
- Medium pot
Ingredients
- 2 teaspoons extra virgin olive oil (plus more if needed)
- 12 ounces baby Bella mushrooms, cleaned 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
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Brown the mushrooms: Heat olive oil in a pot over medium heat. Cook the mushrooms in batches if necessary, stirring occasionally for 8-10 minutes, until they release their liquid and it evaporates. Don’t remove them until they’re golden brown. Season with salt and pepper, then transfer to a bowl.
- Sauté the shallot: If needed, add another teaspoon of oil to the pot. Sauté the shallot for 1-2 minutes, then melt in the plant-based butter and cook for an additional 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 to the pot with the thyme, add the water, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the couscous is tender.
- To serve: Stir in the lemon juice and fresh parsley, then taste and adjust seasoning as needed. Enjoy with your favorite plant-based protein!
Nutrition
Calories: 271 kcal | Carbohydrates: 41 g | Protein: 8 g | Fat: 9 g | Sodium: 79 mg | Fiber: 4 g | Sugar: 3 g | Vitamin C: 16 mg
