This super-simple pearl (Israeli) couscous side dish gets its flavor from dried mushrooms. This goes with just about any kind of meal and serves 8 as a side dish. Recipes and photos from Fusion Food in the Vegan Kitchen by Joni Marie Newman, ©2013 Fair Winds Press. Reprinted by permission.

Recipe

Mushroom Couscous

This super-simple pearl (Israeli) couscous side dish gets its flavor from dried mushrooms. This goes with just about any kind of meal.

5 from 1 vote

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Course: Pasta side dish

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: couscous side dish

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 222kcal

Author: Veg Kitchen

Ingredients

1 tablespoon vegetable oil
2 shallots thinly sliced
1 tablespoon minced garlic
2 ounces dried shiitake mushrooms chopped
5 cups water
2 cups pearl couscous a.k.a. Israeli couscous
1 cup green peas
1 red bell pepper seeded and diced
Salt and freshly ground pepper

US Customary - Metric

Instructions

Heat the oil in a pot over medium-high heat. Add the shallot and garlic and sauté until fragrant, about 2 minutes.
Add the dried mushrooms and toss to coat. Carefully add the water and bring to a boil. reduce to a simmer, and simmer for 5 minutes.
Stir in the couscous and simmer for 5 to 6 minutes, or until tender and most of the liquid has been absorbed.
Stir in the peas and bell pepper and continue to cook until heated through. Add salt and pepper to taste, and serve.

Nutrition

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

You might also enjoy Israeli Couscous Summer Pilaf.

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