Pearl Couscous with Mushrooms and Lemon Parsley Recipe
A delightful and hearty Pearl Couscous with Mushrooms recipe featuring golden sautéed baby Bella mushrooms, aromatic shallots, fresh thyme, and brightened with lemon juice and parsley. This comforting dish is perfect as a flavorful side or a main when paired with your favorite plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Vegetables and Herbs
- 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
Grains and Dairy Alternatives
- 1 cup pearl couscous
- 3 tablespoons plant-based butter
Oils and Liquids
- 2 teaspoons extra virgin olive oil, plus more if needed
- 1½ cups water or vegetable broth
Seasonings
- 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 it evaporates. Don’t remove the mushrooms from the pot until they are nicely 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 diced shallot and cook for 1-2 minutes until softened. Melt the plant-based butter into the shallot and sauté for an additional 5 minutes to develop rich flavor.
- Toast the couscous: Add the pearl couscous to the pot and toast it for 1-2 minutes, stirring frequently. Season with salt and pepper to enhance the flavor.
- Simmer the couscous: Return the browned mushrooms to the pot along with the thyme sprigs. Add the water or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes or until the couscous is tender and has absorbed the liquid.
- To serve: Remove from heat, stir in the fresh lemon juice and minced parsley. Adjust seasoning with salt and pepper to taste. Serve immediately, ideally paired with your favorite plant-based protein for a complete meal.
Notes
- Use vegetable broth instead of water for a richer flavor.
- Be sure to brown the mushrooms well to develop deep umami taste.
- Plant-based butter or olive oil can be used for a dairy-free option.
- This dish pairs wonderfully with grilled tofu or tempeh for a vegan meal.
- Leftovers keep well in the refrigerator for up to 3 days.
Keywords: Pearl Couscous, Mushrooms, Vegan, Plant-based, Side Dish, Mediterranean, Healthy
