Couscous Pilaf with Sauteed Mushrooms

Name: Couscous Pilaf with Sauteed Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 3 tablespoons olive oil; 14 ounces sliced mushrooms; 1 small onion; 2 celery stalks; 1 medium carrot; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon onion powder; ¼ cup white wine; 1 cup dry couscous; 2 cups vegetable stock; ½ teaspoon salt; ¼ teaspoon pepper; 1 tablespoon hot sauce; ¾ cup frozen peas; 1 tablespoon fresh parsley

User Reviews

4.6

144 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
359 kcal
Course
Side Dish, Main Course, Dinner
Cuisine
Middle Eastern

Couscous Pilaf with Sauteed Mushrooms

Joseph Powell

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A delicious and simple to make Couscous Pilaf with Sautéed Mushrooms that features white wine, peas, and a delicious blend of spices. This is perfect as a side dish or a meal on its own and ready in only 30 minutes.

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Ingredients

Servings

3 tablespoons olive oil divided
14 ounces sliced mushrooms I used cremini
1 small onion chopped
2 celery stalks chopped
1 medium carrot chopped
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon onion powder
¼ cup white wine I used Pinot Grigio
1 cup dry couscous I used Israeli couscous
2 cups vegetable stock
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
1 tablespoon hot sauce I used Sriracha (optional)
¾ cup frozen peas
1 tablespoon fresh parsley chopped

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Instructions

In a large skillet heat the 1 tbsp of the olive oil over medium high heat. Add the sliced mushrooms and saute until they start to brown, about 3 to 5 minutes. Remove from skillet and set aside.
In the same skillet add the remaining olive oil, add chopped onion, celery, carrot and cook for 3 to 5 minutes until the onion is translucent and celery is tender.
Add the coriander, cumin, onion powder and stir in the white wine. Add the couscous and vegetable stock, season with salt and pepper and stir well. Turn the heat down and cook for about 7 minutes. At this point most of the liquid should be absorbed.
Add the hot sauce and frozen peas and continue cooking for another 2 to 3 minutes until the remainder of the liquid is absorbed. Stir in the mushrooms.
Garnish with fresh parsley and serve warm.

Equipments used:

Notes

Couscous are small balls of pasta. You can find it at your local grocery store. If you can't find pearl couscous, regular couscous will also work.
This recipe will last for 3 - 4 days in an airtight container in the fridge. This dish also freezes well for those of us who like to make our dishes ahead of time, just place in a sturdy freezer bag and it'll keep for 3 - 4 months.

Nutrition Information

Show Details

Serving 1serving Calories 359kcal (18%) Carbohydrates 48g (16%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 537mg (22%) Potassium 689mg (20%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 3430IU (69%) Vitamin C 13.4mg (15%) Calcium 47mg (5%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 359 kcal

% Daily Value*

Serving	1serving
Calories	359kcal	18%
Carbohydrates	48g	16%
Protein	13g	26%
Fat	12g	18%
Saturated Fat	1g	5%
Sodium	537mg	22%
Potassium	689mg	15%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	3430IU	69%
Vitamin C	13.4mg	15%
Calcium	47mg	5%
Iron	2.2mg	12%