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.
Couscous Pilaf With Sautéed Mushrooms
This recipe is delectable, full of complex savory flavors and oh so satisfying. I don’t usually put vegetarian/vegan recipes on the blog since, well, we’re meat lovers in my house. A dish with this much deep umami flavor will surprise any carnivores out there with its lack of animal product. Not only that but it’s just oh so comforting to curl up with after a long day. Let’s get these mushrooms a cookin’!
Couscous Pilaf?
Pilaf is a one pot dish traditionally prepared with rice and some broth. I decided to spice things up today by substituting in couscous, which is essentially very small round pasta. It’s full of protein and complex carbs so you’ll feel full long after this dish has been devoured.
Ingredients In Couscous Pilaf With Sautéed Mushrooms
- Olive oil – We want something with a nice neutral flavor to brown our mushrooms.
- Mushrooms – I used cremini today, sliced up nicely.
- Veggies – Carrot, onion, and celery all chopped up fine. We’re also going to include frozen peas in the final stages of this dish.
- Spices – Cumin, coriander, and onion powder are all we’re using today.
- Wine – A white wine that’s nice and dry. Something like Pinot Grigio and Sauvignon Blanc.
- Couscous – Dried couscous, I used Israeli couscous, also known as Pearl. This kind is nice and chewy but feel free to use any kind you can find.
- Stock – Veggie stock if you please as we want this dish to be completely vegetarian.
- Hot sauce – Whichever kind is your favorite. Don’t worry about including it if you’re heat sensitive.
- Salt and pepper – To taste.
- Parsley – Chopped up fine and sprinkled on top as garnish.
How To Make Couscous Pilaf With Sautéed Mushrooms
- Brown the mushrooms: 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.
- Prepare your base: 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.
- Cook the couscous: Add the couscous and chicken broth, 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.
- Finish the pilaf: 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.
Tips For Making The Best Couscous Pilaf
- If you want to add a nice toasty crunch, toasted pine nuts or almonds sprinkled on top are an unexpected but delicious addition.
- If you can’t find Israeli (pearl) couscous any other kind is fine! Although this variety gives the dish a great chew.
- Any and all mushrooms will do today, from cremini to button, portobello to shiitake. All are delicious and savory so feel free to mix and match.
Storing Leftover Couscous Pilaf With Sautéed Mushrooms
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.
More Must Try Vegetarian Recipes:
- Vegetarian Stuffed Mushrooms
- Mediterranean Couscous Salad
- Sautéed Garlic and Parmesan Mushrooms
- Chow Mein
- Italian Roasted Mushrooms And Veggies
- Ratatouille
- Penne Arrabbiata
- Falafel
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Couscous Pilaf with Sauteed Mushrooms
Equipment
Ingredients
- 3 tbsp olive oil divided
- 14 oz sliced mushrooms I used cremini
- 1 small onion chopped
- 2 celery stalks chopped
- 1 medium carrot chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/4 cup white wine I used Pinot Grigio
- 1 cup dry couscous I used Israeli couscous
- 2 cups vegetable stock
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp hot sauce I used Sriracha (optional)
- 3/4 cup frozen peas
- 1 tbsp fresh parsley chopped
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.
Recipe 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Good recipe but too much spice & too spicy from the hot sauce. I would recommend reducing the spices by half. There’s no need for onion powder on top of the minced onions used in this recipe, so I replaced it with garlic powder. Also, total liquid should be 1 ¾ cups max. The first time I made it I felt it was too much water and the Israeli couscous was mushy. I particularly didn’t care for the Cumin.
I loved. how simple and how delicious this was. I will make again and again.
Thank you for this recipe. I made it with normal couscous as Israeli is slightly harder to find here in the U.K. but it worked just as well. Will make it again for sure
Great recipe, thank you so much! Even my family members who are not big fans of couscous enjoyed this one 😊
We love Israeli couscous and this recipe is fabulous. Served with grilled salmon.
Excellent dish Jo. Made this a number of times to great reviews.
FYI looks like your ingredient list indicates vegetable stock while Step 3 indicates chicken broth.
Thanks for pointing that out! The recipe has been fixed.
made it twice now ,just loved it
Came out amazing, very tasty and easy to whip up. My family absolutely loved it! Served it with chicken kebabs👌🏾👌🏾👌🏾
Great recipe!!! My kids asked for a repeat as soon as they’ve finished it 🙂
Glad to hear it! 🙂
Just made this recipe. It was sooo delicious! Bookmarking it so I can make it over and over. Thanks!!
wow, look so yummy. I will tell to my wife make this food. I most like mushrooms. Thank for recipe
I made this recipe for a crowd with shrimp and chicken skewers and absolutely delicious. I can always trust your recipes to be a hit and always so yummy 🙂
OMG THE HUBS WOULD GO BANANAS FOR THIS! He loves mushrooms so this would be RIGHT up his alley….YUM
Hi Joanna! I love your blog and can’t wait to try this recipe on the weekend with some steaks. I’m so glad you enjoyed our zoo here in Winnipeg. It’s the one place I tell everyone they HAVE to see when they visit. I hope the polar bears were active in the pool/tunnel for you as they really do come right up to the glass with their faces and paws.
Yes there was one polar bear who was particularly active, loved it!
Yum, this looks so tasty. I never eat mushrooms and clearly I’m missing out!