Name: Pearl Couscous with Mushrooms and Lemon Parsley Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 12 ounces baby Bella mushrooms, wiped clean and sliced; 1 shallot, peeled and diced; 3 sprigs thyme; 2 tablespoons freshly minced parsley; 1 lemon, juiced; 1 cup pearl couscous; 3 tablespoons plant-based butter; 2 teaspoons extra virgin olive oil, plus more if needed; 1½ cups water or vegetable broth; Salt and pepper to taste

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Introduction

Pearl couscous with mushrooms is a comforting and flavorful dish that combines tender, toasted couscous with savory baby Bella mushrooms. Easy to prepare, it makes a perfect plant-based side or main course.

A close-up view of a deep white pot filled with cooked lentils mixed with sliced brown mushrooms and small orange carrot pieces. The lentils have a shiny, moist texture, light brown and beige in color, with small bits of green herbs scattered throughout. The mushrooms are soft with a slightly darker, browned appearance, sliced into thin, curved segments. The pot sits on a rough, brown woven mat atop a white marbled surface, with the pot's blue handles visible on both sides. A silver spoon rests inside the pot, partially submerged in the lentil mixture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat olive oil in a pot over medium heat. Add the mushrooms in batches if needed. Cook, stirring occasionally, for 8-10 minutes until the mushrooms release their liquid and the liquid evaporates. Keep cooking until the mushrooms are nicely golden brown. Season with salt and pepper, then transfer to a bowl.
Step 2: If needed, add another teaspoon of olive oil to the pot. Add the diced shallot and cook for 1-2 minutes until fragrant. Melt the plant-based butter into the shallots and sauté for an additional 5 minutes.
Step 3: Add the pearl couscous to the pot and toast it for 1-2 minutes, stirring frequently. Season with salt and pepper.
Step 4: Return the mushrooms to the pot along with the thyme sprigs. Pour in the water or vegetable broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for 15 minutes or until the couscous is tender.
Step 5: Stir in the lemon juice and freshly minced parsley. Taste and adjust the seasoning if needed. Serve warm alongside your favorite plant-based protein or enjoy on its own.

Tips & Variations

For extra depth, use vegetable broth instead of water when simmering the couscous.
Add a handful of toasted pine nuts or slivered almonds for crunch.
Swap thyme for rosemary or sage to change the herb profile.
If you like a bit of heat, sprinkle red pepper flakes when toasting the couscous.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over low heat with a splash of water or broth to keep the couscous moist. Avoid microwaving to preserve texture.

How to Serve

A close-up view of a cooked lentil dish with orange, green, and beige lentils mixed with sliced brown mushrooms, and small bits of green herbs scattered throughout. The lentils are soft and slightly shiny, mixed evenly with the mushrooms, which have a tender, slightly glossy texture. A metal spoon is partially visible in the mix. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of pearl couscous?

Regular couscous has a finer texture and cooks faster, so if you substitute it, reduce the cooking time and liquid accordingly. The texture and appearance will be different but still delicious.

How do I make this recipe gluten-free?

Pearl couscous is made from wheat, so to make this gluten-free, use a similar-sized gluten-free grain like Israeli quinoa or a small gluten-free pasta and adjust cooking times as needed.