Pearl Couscous with Mushrooms
A recipe for Pearl Couscous with Mushrooms! Tender and chewy pearl couscous is tossed with sautéed mushrooms for an easy side dish ready in only 30 minutes.
Servings 3 -4 Servings
Ingredients
- 1 1/2 cups (355 milliliters) water
- 1 teaspoon salt divided
- 1 cup (150 grams) Pearl Couscous
- 2 tablespoons (30 grams) unsalted butter divided
- 1 tablespoon (15 milliliters) olive oil
- 1 large shallot peeled and finely chopped
- 1 clove garlic peeled and minced
- 8 ounces (227 grams) fresh mushrooms Cremini or a mixture of other favorites
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon (15 milliliters) freshly squeezed lemon juice
- 1/4 cup (6 grams) fresh parsley chopped
- Freshly grated Parmesan cheese for garnish, optional
Instructions
- In a medium saucepan, bring the water and 1/2 teaspoon of the salt to a boil.
- Add the pearl couscous, reduce heat to a simmer, cover, and cook until water is absorbed, 10-15 minutes. Remove from heat and set aside.
While the pearl couscous is cooking:
- In a large skillet, melt 1 tablespoon of the butter and the olive oil over medium heat. Add the shallots. Cook, stirring often, until beginning to soften.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Add the mushrooms and dried thyme. Cook, stirring often until mushrooms begin to darken and the liquid has evaporated. Season with the remaining 1/2 teaspoon salt and pepper.
- Gently toss in the cooked couscous to fully coat. Stir in the remaining 1 tablespoon butter, lemon juice and parsley. Adjust seasonings to taste.
- Serve immediately topped with Parmesan.