Enjoy this pearled couscous with mushrooms and spinach as a side dish or add some protein to make it a complete meal. The sun-dried tomatoes add some Mediterranean flavor to this easy, tasty dish.
Have you ever had pearled (Israeli) couscous? Up until last year, I was only familiar with the small couscous that cooks in about 5 minutes. But then, Costco had a big sale on pearled couscous (and I’m a fan of sale prices!), so we bought a bag to try it and went back the next week for more because we enjoyed the texture so much.
I love this recipe because it’s easy, tastes great, and is made in one pot. It’s my favorite thing to make on a busy night, and it also makes great leftovers. The Sicilian Italian chicken sausage at Trader Joe’s is a great addition to this dish if you are looking to add some protein. Just remove the sausage from the casing and brown it before adding the onion and mushrooms to the pan. This couscous also makes a great side dish alongside grilled chicken or salmon. I hope you enjoy it!
Make sure your sundried tomatoes* are packed in oil with Italian seasoning. This is important! This adds a lot of flavor to the dish. Some of my favorite brands that are packaged in this way include Trader Joe’s canned sundried tomatoes and Bella San Luci (I find a large jar at Costco).
Pearled couscous* is the larger variety of couscous that, well, looks like little pearls. I have only been able to find larger bags of this type of couscous at our local Costco. However, I have also seen smaller boxes of pearled couscous at regular grocery stores and have used these in a pinch (I just discard the seasonings packet when using these boxes).
Pearled Couscous with Mushrooms and Spinach
A quick, easy, and flavorful vegetarian side dish.
- 1 Tbsp avocado oil
- 1/2 large onion, diced
- 1 (8 oz.) box cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 1/3 cups pearled couscous
- 1 3/4-2 1/4 cups vegetable broth
- 1 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- 2 cups baby spinach
- 1/2 cup sun-dried tomatoes (packed in oil with Italian seasoning), thinly sliced
Heat the avocado oil in a medium sauce pan over medium heat. Add the diced onion and cook for about two minutes, until slightly softened. Add sliced mushrooms to the pan and cook, stirring occasionally, for about 5-7 minutes or until the mushrooms have released most of their juices. Add the garlic and cook for another 30 seconds.
Add the pearled couscous to the sauce pan and stir. Cook for 2-3 minutes, stirring occasionally to prevent the couscous from sticking to the pan, until the couscous is slightly toasted. Add 1 3/4 cups of vegetable broth, Italian seasoning, and salt and pepper to the pan and bring to a boil. Cover the pan and reduce the heat to a simmer. Cook for 15-20 minutes, stirring occasionally, until the water is absorbed and the pearled couscous is cooked. Add additional vegetable broth if needed. Stir in the baby spinach and cover, cooking for another minute or two until the spinach is wilted. Remove from heat and stir in the sun-dried tomatoes. Serve warm.
The photos in this post were taken by Annette Walshaw.
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