Pasta and Noodles/ Pasta on the lighter side/ Vegan Recipes

Mushroom Couscous With Garlic and Green Peas

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 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.

Mushroom Couscous
Author: 
Recipe type: Pasta side dish
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This super-simple pearl (Israeli) couscous side dish gets its flavor from dried mushrooms. This goes with just about any kind of meal.
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
Instructions
  1. Heat the oil in a pot over medium-high heat. Add the shallot and garlic and sauté until fragrant, about 2 minutes.
  2. 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.
  3. Stir in the couscous and simmer for 5 to 6 minutes, or until tender and most of the liquid has been absorbed.
  4. Stir in the peas and bell pepper and continue to cook until heated through. Add salt and pepper to taste, and serve.

Mushroom Israeli Couscous

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