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
- 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.