Couscous Pilaf With Sautéed Mushrooms
This recipe is delectable, full of complex savory flavors and oh so satisfying. I don’t usually put vegetarian/vegan recipes on the blog since, well, we’re meat lovers in my house. A dish with this much deep umami flavor will surprise any carnivores out there with its lack of animal product. Not only that but it’s just oh so comforting to curl up with after a long day. Let’s get these mushrooms a cookin’!
Couscous Pilaf?
Pilaf is a one pot dish traditionally prepared with rice and some broth. I decided to spice things up today by substituting in couscous, which is essentially very small round pasta. It’s full of protein and complex carbs so you’ll feel full long after this dish has been devoured.
Ingredients In Couscous Pilaf With Sautéed Mushrooms
Olive oil – We want something with a nice neutral flavor to brown our mushrooms. Mushrooms – I used cremini today, sliced up nicely. Veggies – Carrot, onion, and celery all chopped up fine. We’re also going to include frozen peas in the final stages of this dish. Spices – Cumin, coriander, and onion powder are all we’re using today. Wine – A white wine that’s nice and dry. Something like Pinot Grigio and Sauvignon Blanc. Couscous – Dried couscous, I used Israeli couscous, also known as Pearl. This kind is nice and chewy but feel free to use any kind you can find. Stock – Veggie stock if you please as we want this dish to be completely vegetarian. Hot sauce – Whichever kind is your favorite. Don’t worry about including it if you’re heat sensitive. Salt and pepper – To taste. Parsley – Chopped up fine and sprinkled on top as garnish.
How To Make Couscous Pilaf With Sautéed Mushrooms
Tips For Making The Best Couscous Pilaf
If you want to add a nice toasty crunch, toasted pine nuts or almonds sprinkled on top are an unexpected but delicious addition. If you can’t find Israeli (pearl) couscous any other kind is fine! Although this variety gives the dish a great chew. Any and all mushrooms will do today, from cremini to button, portobello to shiitake. All are delicious and savory so feel free to mix and match.
Storing Leftover Couscous Pilaf With Sautéed Mushrooms
This recipe will last for 3 – 4 days in an airtight container in the fridge. This dish also freezes well for those of us who like to make our dishes ahead of time, just place in a sturdy freezer bag and it’ll keep for 3 – 4 months.
More Must Try Vegetarian Recipes:
Vegetarian Stuffed Mushrooms Mediterranean Couscous Salad Sautéed Garlic and Parmesan Mushrooms Chow Mein Mushroom Rice Italian Roasted Mushrooms And Veggies Ratatouille Falafel One Pot Pasta
