Description
Pearl Couscous with Mushrooms is a cozy, savory one-pot dish made with golden mushrooms, tender pearl couscous, fresh herbs, and a bright squeeze of lemon. Perfect for easy weeknight dinners or a comforting plant-based meal that feels special without extra effort.
Ingredients
2 teaspoons extra virgin olive oil, plus more if needed
12 ounces baby Bella mushrooms, wiped clean and sliced
1 shallot, peeled and diced
3 tablespoons plant-based butter
1 cup pearl couscous
3 sprigs fresh thyme
1½ cups water or vegetable broth
2 tablespoons fresh parsley, minced
1 lemon, juiced
Salt and black pepper, to taste
Instructions
Heat olive oil in a pot over medium heat. Add mushrooms (in batches if needed) and cook for 8–10 minutes, stirring occasionally, until deeply golden and the liquid has evaporated. Season with salt and pepper, then transfer to a bowl.
Add a little more oil if needed. Sauté the diced shallot for 1–2 minutes until softened. Add plant-based butter and cook gently for 5 minutes.
Stir in the pearl couscous and toast for 1–2 minutes. Season lightly with salt and pepper.
Return mushrooms to the pot and add thyme sprigs. Pour in water or vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes, or until couscous is tender.
Remove thyme sprigs. Stir in lemon juice and parsley. Taste and adjust seasoning before serving.
Notes
Browning the mushrooms fully adds the best depth of flavor—don’t rush this step.
Vegetable broth adds extra richness, but water works well too.
This dish pairs beautifully with roasted tofu, chickpeas, or a simple green salad.
Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg