Toasted Pearl Couscous with Mushrooms and Peas: Easy, Flavorful Side Dish Recipe
A delicious side dish with the toasty favor of pearl couscous, the earthy flavor of mushrooms and the sweetness of peas.
Servings: 4 servings
Equipment
- liquid measuring cup
- 1 stirring spoon
Ingredients
Mushroom and Pea Mixture
- 2 tablespoon olive oil
- 1 cup diced yellow onion
- 2 cloves garlic, small dice
- 6 cremini mushrooms thickly sliced
- 1 cup frozen English peas thawed
- ¼ cup chicken broth
- kosher salt to taste
- freshly ground black pepper to taste
Couscous
- 1 cup pearl couscous
- 2 tablespoons olive oil
- 2 cups water
Instructions
Toasting the Couscous
- Heat the large saucepan over medium heat. Add the olive oil.
- Heat the olive oil, then add the pearl couscous and stir to coat the couscous.
- Cook for two minutes until the couscous starts to take on color and starts to smell toasted, stirring to keep from burning.
- Add the two cups of water and stir to combine. Bring the couscous to a boil, stirring. Turn the heat down to a simmer, cover the saucepan and set the timer for 8 minutes. Check the pan, once or twice, and stir.
- At eight minutes remove the lid and turn down the heat to low, stirring. Taste the couscous for doneness. It should be al dente, like pasta.
Sautéing Mushrooms and Peas
- As soon as the couscous is set to simmer and covered, heat the cast-iron skillet to medium heat. Add two tablespoons olive oil to the skillet. Add the onion and sauté for 3 - 5 minutes, until translucent. Add the chopped garlic and cook for 2 more minutes, stirring.
- Add the sliced mushrooms and sauté for about five minutes until they are brown and slightly crispy, about 5 minutes.
- Add the peas and 1/4 to 1/3 cup broth and stir to combine, stirring for about 5 minutes.
- Add the toasted and cooked couscous to the vegetable mixture and stir to combine. Add salt and pepper to taste.
- When serving, sprinkle the toasted couscous with finely chopped herbs, such as oregano, parsley, or thyme.