Couscous Pilaf with Sauteed Mushrooms
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
359 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Middle Eastern
Couscous Pilaf with Sauteed Mushrooms
Description
Couscous Pilaf with Sauteed Mushrooms features Israeli couscous cooked alongside sautéed cremini mushrooms, onions, celery, and carrots, infused with warm spices including ground coriander, cumin, and onion powder. The mushrooms are browned first to develop depth of flavor and then stirred back into the couscous pilaf. The couscous is simmered with white wine and vegetable stock, which imparts a subtle acidity and richness. Peas are added near the end to provide a pop of sweetness and color. The dish is finished with a sprinkle of fresh parsley for herbal brightness.
The pilaf offers a varied texture, combining the slightly chewy couscous pearls with tender-cooked vegetables and savory mushrooms. The hot sauce is optional but introduces a gentle heat that contrasts nicely with the earthy mushrooms and sweet peas. Cooking on the stovetop allows the couscous to absorb liquids fully, resulting in a fluffy yet cohesive pilaf.
This mushroom couscous pilaf works well as a vegetarian side dish or a light main when paired with a salad or protein of choice. It's flavorful without overwhelming heat or heaviness, suitable for various meals throughout the day.
According to the notes, the pilaf keeps well refrigerated for 3 to 4 days when stored airtight, and also freezes effectively for up to four months. This versatility makes it a practical option for meal prep or leftovers. The recipe indicates that regular couscous can substitute for Israeli (pearl) couscous if unavailable.
Ingredients
- 3 tablespoons olive oil divided
- 14 ounces mushroom I used cremini, sliced
- 1 onion chopped, small
- 2 celery chopped, stalks
- 1 carrot chopped, medium
- ½ teaspoon ground coriander
- ½ teaspoon cumin ground
- ½ teaspoon onion powder
- ¼ cup white wine I used Pinot Grigio
- 1 cup couscous I used Israeli couscous, dry
- 2 cups vegetable stock
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon hot sauce I used Sriracha (optional)
- ¾ cup peas frozen
- 1 tablespoon parsley chopped, fresh
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.
Notes
- Israeli (pearl) couscous can be substituted with regular couscous if needed.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- This dish freezes well; freeze in sturdy bags for up to 3 to 4 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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