Toasted Pearl Couscous with Mushrooms and Peas: Easy, Flavorful Side Dish

If you’re searching for a vibrant, satisfying side dish that’s as easy to prepare as it is impressive on the table, look no further than this delicious Toasted Pearl Couscous with Mushrooms and Peas. It is an easy, flavorful side dish that can be on the table in 30 minutes.

This recipe combines the nutty, chewy texture of toasted pearl couscous (also known as Israeli couscous), the savory earthiness of sautéed mushrooms, and the sweet pop of green peas for a combination that’s both comforting and elegant.

Whether you’re planning a weeknight dinner or looking to upgrade your meal prep for a special dinner, this dish is sure to become a staple in your kitchen.

The other thing I love about this recipe is how customizable it is. Whether for personal preferences or variety of available ingredients, you can change this recipe in several ways.

You can also serve it with a variety of main dish proteins.

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What is Couscous?

Couscous is a versatile staple often mistaken for a grain, but it is actually a tiny pasta made from semolina flour and water. It originated in Northwest Africa over 2,000 years ago. It’s a cornerstone of Eastern Mediterranean cuisine, a stable of Moroccan, Algerian, and Tunisian cooking.

Traditionally steamed and served with stews, its neutral flavor makes it ideal for absorbing spices, herbs, and broths, functioning as a blank canvas for savory and sweet dishes.

Types of Couscous

• Moroccan Couscous: The smallest variety, with granules resembling coarse sand. Precooked and dried for quick preparation—just steep in hot water for 5 minutes. Perfect for salads, pilafs, or as a base for tagines.
• Pearl (Israeli) Couscous: Larger, peppercorn-sized pellets developed in the 1950s as a rice alternative. Toasted for a nutty flavor and simmered like pasta (10–15 minutes), it retains a chewy texture ideal for grain bowls and salads. It’s about the size of a b-b.
• Lebanese Couscous (Moghrabieh): The largest, pea-sized balls (1/8–1/4 inch) with a dense, chewy bite. Requires boiling for 20+ minutes and is commonly used in stews or as a hearty salad component.

We buy both Moroccan couscous and pearl couscous in bulk at our local grocery store. I keep both on hand. I don’t think I’ve ever seen the larger variety of couscous.

Key Differences

• Size & Texture: Moroccan couscous is delicate and fluffy, while pearl/Israeli couscous offers a pasta-like chew, and Lebanese couscous provides a substantial, chickpea-like bite.
• Cooking Methods: Moroccan couscous rehydrates quickly (You can pour boiling water over it in a bowl, cover it with tightly with plastic wrap, and let it absorb the water. Pearl couscous simmers like pasta, and Lebanese couscous requires prolonged boiling.
• Culinary Uses: Smaller varieties work well in light dishes, while larger types hold up in robust stews or as standalone sides.

This toasted pearl couscous recipe highlights the pearl variety’s unique texture, balancing its nuttiness with earthy mushrooms and sweet peas for a dish made for modern convenience.

Why This Recipe is a Winner

What sets this recipe apart is its irresistible blend of flavors and textures.

Toasting the pearl couscous before simmering enhances its natural nuttiness, while the mushrooms add a rich umami note and the peas lend a burst of color and freshness.

You don’t have to toast the couscous first, but it makes a big difference in terms of flavor and visual appeal.

The result is a side dish that’s hearty enough to stand on its own, yet versatile enough to pair with your favorite proteins or plant-based mains. Plus, it’s quick to make and uses simple, wholesome ingredients you likely already have in your pantry, fridge or garden.

How to Customize the Recipe

I used frozen English peas in the recipe – primarily because that is what I had on hand and because I love the bright green color. But you can use several other vegetables. Use what you have on hand to change up this recipe.

Vegetables:

• thawed frozen English peas – I always have these in the freezer.
• peeled and sliced asparagus – 1-inch pieces sliced on the diagonal
• broccoli florets in bite-size pieces
• Brussels sprouts that have been halved or quartered and par-boiled
• haricot verts
• red bell pepper strips
• green onions
• fresh spinach
• fresh kale

Mushrooms:

You can use almost any variety of mushroom, from baby portobellas, creminis, or button. Slice them no less than 1/4-inch wide to keep a meaty texture.

Broth:

Any broth or stock will work, vegetable, chicken or beef. If you don’t have any on hand, even water will work. You can add a splash of white or red wine to the mix, too.

Herbs:

Herbs are a great way to add extra flavor and color to this recipe. Chopped oregano, thyme, parsley, or rosemary work well. Sprinkle them on top of the finished recipe before serving.

Flavorings:

For a flavor boost, add some lemon zest or a squeeze of lemon juice to the finished dish. Instead of kosher salt, try a pinch of tahine or cayenne.

NOTE: Use a light hand with additional seasonings to see if you like them.

What to Serve with the Pearl Couscous?

This recipe is a perfect side dish to a variety of main dish options. I’ve served it with most of these options and they were all delicious.

• steak
• lamb chops
• kebabs
• grilled chicken
• grilled shrimp
• pan-roasted salmon

If you’re looking for a crowd-pleasing, easy couscous recipe that delivers on both taste and nutrition, this Toasted Pearl Couscous with Mushrooms and Peas is the answer.

Toasted Couscous with Mushrooms and Peas Ingredients

There are two parts to this delicious side dish. This amount will generously serve 4 – 6 people.

The Vegetable Mixture:

• diced yellow onion – 1 cup
• garlic cloves – 2 -3, depending on how much you love garlic
• mushrooms – 6 cremini, sliced 1/4 inch thick
• vegetable of choice – 1 – 1 1/2 cups depending on type
• vegetable, chicken or beef broth – 1/4 – 1/3 cup
• kosher salt
• freshly ground pepper

The Pearl Couscous:

• 1 cup pearl couscous
• 1 -2 tablespoons olive oil
• 2 cups water

The next step is to measure and chop your ingredients.

Toasting and Cooking the Couscous

Heat your pot and add the olive oil. Then add your cup of pearl couscous. Stir to coat.

When the couscous is toasted golden brown, add the 2 cups water.

Bring to a boil, turn down to a simmer and cook covered for 8 minutes, then remove the lid for another 2 minutes.

Sautéing the Vegetables

Heat the cast iron skillet over medium heat. I am partial to cast iron skillets for sautéing.

I like to have all my ingredients prepped and ready to go before cooking.

Add the onions and sauté until soft and translucent. Add the garlic and cook for about 2 minutes.

Add the mushrooms and stir until brown and crispy.

Add the green peas and stir to cook.

Add the 1/4 – 1/3 cup broth or stock; it can be chicken, vegetable or beef broth.

Add the toasted couscous to the skillet with the sautéd vegetables and stir to combine. Season with salt and pepper to taste.

Serving the Toasted Couscous with Mushrooms and Peas

Serve the toasted couscous with your main dish protein of choice and another green vegetable. For this meal, we pan-roasted salmon fillets and oven-roasted broccoli florets. It was a delicious, filling, but light meal.

I sprinkled chopped oregano, thyme, and parsley over the toasted couscous. All the herbs are from our herb garden.

It’s perfect served with a chardonnay or pinot noir.

Get the recipe here.

I’ve made this Toasted Pearl Couscous multiple times and it is always a great accompaniment. When you are tired of potatoes or rice, give this delicious toasted couscous recipe a try. It’s a great side dish.

Or served it as a main course vegetarian dish or topped with grilled shrimp or sliced grilled chicken.

Here’s another new delicious recipe with a similar profile, except it’s baked in the oven in one pan and can be served as the main course: Easy One-Pan Shrimp and Orzo with Fresh Veggies and Kalamata Olives.

I hope you enjoy this recipe with healthy couscous and vegetables. We think it’s delicious.

What would this recipe pair well with? Try Easy and Delicious Baked Salmon, Mustard Roasted Fish, or Easy No-Recipe Lamb Chops.

Be sure to print or save this easy couscous side dish to your favorite Pinterest boards. Check out these favorite Pinterest Boards: Vegetable Recipes or Recipes.