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.
