Last updated on June 24th, 2019 at 10:00 am
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
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.
Notes
Nutrition
Products you may need for this recipe:
Pete says
June 23, 2019 at 2:39 pmExcellent 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.
Nicole Beaulieu says
June 24, 2019 at 10:00 amThanks for pointing that out! The recipe has been fixed.
donna mcewan says
April 11, 2019 at 9:05 pmmade it twice now ,just loved it
LULU says
February 2, 2019 at 12:17 pmCame out amazing, very tasty and easy to whip up. My family absolutely loved it! Served it with chicken kebabs👌🏾👌🏾👌🏾
Oana says
January 31, 2019 at 6:49 pmGreat recipe!!! My kids asked for a repeat as soon as they’ve finished it 🙂
Joanna Cismaru says
February 1, 2019 at 11:01 amGlad to hear it! 🙂
Alex says
May 23, 2018 at 7:02 pmJust made this recipe. It was sooo delicious! Bookmarking it so I can make it over and over. Thanks!!
Daniel says
September 7, 2016 at 9:18 pmwow, look so yummy. I will tell to my wife make this food. I most like mushrooms. Thank for recipe
Sue K says
August 1, 2016 at 1:15 pmI 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 🙂
mila says
July 29, 2016 at 12:36 pmOMG THE HUBS WOULD GO BANANAS FOR THIS! He loves mushrooms so this would be RIGHT up his alley….YUM
Tricia R says
July 27, 2016 at 9:53 amHi 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.
Joanna Cismaru says
July 27, 2016 at 10:54 amYes there was one polar bear who was particularly active, loved it!
Karen @ Seasonal Cravings says
July 27, 2016 at 8:47 amYum, this looks so tasty. I never eat mushrooms and clearly I’m missing out!