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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.
Course Side Dish
Cuisine N/A
Keyword couscous, mushroom, pearl couscous
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 3 -4 Servings


  • 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
  • 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


  • 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.