Last updated on December 27th, 2018 at 02:25 pm
A delicious and simple to make Couscous Pilaf with Sauteed 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.
Hey guys! We’re on our road trip and having a blast. We are currently in Duluth, Minnesota and I’m falling in love with this town, it’s so cute. We drove around a bit earlier and I’m loving everything I’ve seen so far. We’ve spent a couple days in Winnipeg, MB and went to see the polar bears at the zoo, they are too adorable, though I felt kind of bad for them out there in this heat.
Anyway you’re here to for this recipe and I love this recipe because it’s vegetarian, which is something you don’t see quite often on my blog since we’re meat lovers. But sometimes you just need something different.
You won’t miss the meat in this dish though because of these awesome sauteed mushrooms. I’m a huge fan of mushrooms, especially sauteed like this.
Now the other good thing about this dish is this pearl couscous which is to die for. I love this huge couscous, I think it’s also called Israeli couscous, but whatever its name, you have to try it. I’m able to find this in my local grocery store but if you can’t find it, there’s a link below to amazon where you can get it.
I love the flavors in this dish, cumin, coriander and white wine just to name a few. The beauty of this dish is that it can be enjoyed as a side dish or as a main entree, totally up to you.
If you love this recipe, try these!
- One Pot Couscous with Shrimp and Peas
- Mediterranean Couscous Salad
- Sautéed Garlic and Parmesan Mushrooms
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Couscous Pilaf with Sauteed Mushrooms
- 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
- 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 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.
- 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.
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