Easy Couscous Pilaf with Sauteed Mushroom Recipe: A tasty and easy-to-make Couscous Pilaf with Sautéed Mushrooms that has white wine, peas, and a tasty mix of spices.
Easy Couscous Pilaf with Sauteed Mushroom Recipe
This can be a meal on its own or as a side dish. It only takes 30 minutes to make.
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)
- 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)
Also See:
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Instructions
Warm up the tablespoon of olive oil in a big pan over medium-high heat. It will take about 3 to 5 minutes of cooking after adding the mushrooms until they start to turn brown. Take it out of the pan and set it aside.
Add the chopped onion, celery, and carrot to the same skillet with the rest of the olive oil. Cook for 3 to 5 minutes, until the onion is clear and the celery is soft.
Mix in the onion powder, cumin, and coriander. Then add the white wine and stir it in. Just add the vegetable stock and couscous. Season with salt and pepper and stir it all together well.
Lower the heat and cook for seven minutes. Now, most of the liquid should have been soaked up. After you add the frozen peas and hot sauce, cook for another two to three minutes or until all the liquid is gone. Do not beat the mushrooms in.
Notes
It’s made of little balls of pasta. You can get it at the grocery store near you. Couscous that isn’t pearl will work if you can’t find pearl couscous.
This recipe can be kept in the fridge for three to four days in a container that doesn’t let air in. For those of us who like to make meals ahead of time, this dish freezes well. Just put it in a sturdy freezer bag and it will last for 3–4 months.
Tips For Making The Best Couscous Pilaf
Adding toasted pine nuts or almonds on top is a surprising but tasty way to give something a nice toasty crunch.
You don’t have to find Israeli pearl couscous if you can’t find it. Any kind will do. Even though this kind makes the dish really chewy.
This day, any kind of mushroom will do, from shiitake to cremini to button. You can mix and match them because they are all tasty and savory.
