Pearl Couscous Pot with Mushrooms and Peas
Prep time:
10 mins
Cook time:
20 mins
Total time:
30 mins
Yield: 4
Description
If you can't find pearl couscous you can substitute orzo or fregola.
Ingredients
- 1 large each: onion, carrot, and celery stalk, cut into small dice
- 1 pound 1/2 pound each: sliced mushrooms and frozen green peas
- 3 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- 2 cups Pearl (Israeli) couscous
- 1 quart vegetable broth
- Salt and ground black pepper
- 4 cups packed fresh spinach or chopped massaged kale
- 1/4 cup Parmesan or Pecorino Romano cheese plus extra for sprinkling (optional)
Instructions
- Heat 2 tablespoons of oil over low heat in a soup kettle. Prepare onions, carrots, celery, and mushrooms and measure peas.
- When ready to sauté, increase heat to medium-high and add onion, carrots, and celery; sauté until softened, about 5 minutes. Stir in thyme and then couscous, followed by broth; cover and bring to a simmer. Reduce heat to medium-low and continue to simmer until most of the liquid has absorbed but dish is still moist, about 10 minutes.
- While couscous cooks, heat remaining 2 tablespoons of oil in a large (12-inch) skillet over medium-high heat, Add mushrooms and sauté until tender, about 5 minutes; sprinkle with salt and pepper. Add peas and continue to cook until peas thaw, a few minutes longer.
- Stir in vegetables, spinach or kale, and optional cheese into the couscous and cook to wilt spinach and blend flavors, a couple of minutes longer. Adjust seasonings, including salt and pepper to taste. Serve with an optional sprinkling of cheese.