Mushroom Couscous With Garlic and Green Peas
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.
- 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
- 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.
- You might also enjoy Israeli Couscous Summer Pilaf.
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