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Mushrooms Dinner One Pot 30 Minutes or Less Vegetarian Pasta Middle Eastern
4.6 from 47 votes

Couscous Pilaf with Sauteed Mushrooms

Jump to RecipePrintRate
By: Joanna Cismaru •10/13/22 21 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

overhead of a plate of Couscous Pilaf with Sauteed Mushrooms with a fork
Table of Contents Open
  • Couscous Pilaf With Sautéed Mushrooms
  • Couscous Pilaf?
  • Ingredients In Couscous Pilaf With Sautéed Mushrooms
  • How To Make Couscous Pilaf With Sautéed Mushrooms
  • Tips For Making The Best Couscous Pilaf
  • Storing Leftover Couscous Pilaf With Sautéed Mushrooms
  • More Must Try Vegetarian Recipes:
  • Couscous Pilaf with Sauteed Mushrooms
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

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.
overhead of a skillet of sauteed mushrooms for couscous pilaf

How To Make Couscous Pilaf With Sautéed Mushrooms

  1. 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.
  2. 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.
  3. 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.
  4. 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.
overhead of a paella pan filled with couscous pilaf with sauteed mushrooms

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
  • Mushroom Rice
  • Italian Roasted Mushrooms And Veggies
  • Ratatouille
  • Falafel
  • One Pot Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of a pan full of couscous pilaf with sauteed mushrooms
Print
4.58 from 47 votes

Couscous Pilaf with Sauteed Mushrooms

Prep 10 minutes minutes
Cook 20 minutes minutes
Total 30 minutes minutes
Rate Recipe
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.
4

Ingredients

  • 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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • 12-inch Cast Iron Skillet

Notes

  1. 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.
  2. 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.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1servingCalories: 359kcal (18%)Carbohydrates: 48g (16%)Protein: 13g (26%)Fat: 12g (18%)Saturated Fat: 1g (6%)Sodium: 537mg (23%)Potassium: 689mg (20%)Fiber: 5g (21%)Sugar: 6g (7%)Vitamin A: 3430IU (69%)Vitamin C: 13.4mg (16%)Calcium: 47mg (5%)Iron: 2.2mg (12%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of a pan full of couscous pilaf with sauteed mushrooms

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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21 Comments
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Joanne
Joanne
Posted: 3 months ago

5 stars
I added celery salt (no celery on hand), white truffle oil, fresh thyme and dill. Next time I will add hot peppers, red peppers. Yum yum yum.

0
Reply
Nicholas Parkes
Nicholas Parkes
Posted: 1 year ago

5 stars
Fab, I doubled the spices, didn’t have celery, added one chopped red bell pepper, and let people mix their own sriracha to their taste.

Great way for us and the kids to each veg as we are not always vegetarian.

0
Reply
Minnie
Minnie
Posted: 1 year ago

5 stars
I made this today and it came out yummy! I did use a bit less liquid than suggested by the recipe, adding more as I saw fit and tasting along the way to make sure the texture of the couscous was right. I used shiitake mushrooms for this and substituted the onion powder with minced garlic; Cholula was my choice for the hot sauce. Very tasty! Oh, and I added some pan-fried halloumi cheese since I had it in my fridge, and it actually tasted great with this dish (in my opinion). I’ll definitely be making this again!

0
Reply
Amy
Amy
Posted: 2 years ago

4 stars
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.

0
Reply
Dee
Dee
Posted: 2 years ago

5 stars
I loved. how simple and how delicious this was. I will make again and again.

0
Reply
Eve
Eve
Posted: 2 years ago

5 stars
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

0
Reply
Maddie
Maddie
Posted: 2 years ago

5 stars
Great recipe, thank you so much! Even my family members who are not big fans of couscous enjoyed this one 😊

0
Reply
Connie
Connie
Posted: 3 years ago

5 stars
We love Israeli couscous and this recipe is fabulous. Served with grilled salmon.

0
Reply
Pete
Pete
Posted: 3 years ago

5 stars
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.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Pete
Posted: 3 years ago

Thanks for pointing that out! The recipe has been fixed.

0
Reply
donna mcewan
donna mcewan
Posted: 4 years ago

5 stars
made it twice now ,just loved it

0
Reply
LULU
LULU
Posted: 4 years ago

5 stars
Came out amazing, very tasty and easy to whip up. My family absolutely loved it! Served it with chicken kebabs👌🏾👌🏾👌🏾

0
Reply
Oana
Oana
Posted: 4 years ago

5 stars
Great recipe!!! My kids asked for a repeat as soon as they’ve finished it 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Oana
Posted: 4 years ago

Glad to hear it! 🙂

0
Reply
Alex
Alex
Posted: 4 years ago

5 stars
Just made this recipe. It was sooo delicious! Bookmarking it so I can make it over and over. Thanks!!

0
Reply
Daniel
Daniel
Posted: 6 years ago

4 stars
wow, look so yummy. I will tell to my wife make this food. I most like mushrooms. Thank for recipe

0
Reply
Sue K
Sue K
Posted: 6 years ago

5 stars
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 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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