Fish Free Israeli Couscous with Mushrooms
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 1 cup israeli couscous (pearl couscous)
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 12 oz cremini mushrooms, sliced ¼ inch thick
- ⅓ cup dry white wine
- 1 ¾ cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp fresh thyme leaves
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the Israeli couscous and cook, stirring frequently, until the pearls are golden and smell nutty, about 3–4 minutes. Transfer the toasted couscous to a bowl and set aside.
- 2
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, until the undersides are golden brown. Stir and continue cooking until the mushrooms are browned all over and any released liquid has evaporated, about 3 minutes more.
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