I love to have couscous in my pantry for its quick and simple mode of preparation. There are days, when I don’t have time to cook a pot of rice or even quinoa. Yet, I am not too keen to have any kind of bread either. On such days, couscous is my friend. It steams to its grainy and fluffy self, in just five minutes of soaking in hot water (or stock, to raise the flavor profile). Today, I decided to make this couscous into a veggie-mushroom pilaf, as a quick, light, and tasty workday lunch.
MUSHROOM COUSCOUS PILAF
1.5 cups of couscous
1.5 cups of vegetable stock (or water)
1 cup of green peas
1 medium carrot
1 small onion
1/2 pound of mushrooms (i.e. 5-6 of baby Bella mushrooms for me. And well… I had only 1/2 pound of mushrooms left…If I had more, I would have happily used them all up. More the merrier :))
3-4 cloves of garlic
1-2 tablespoon olive oil
1/2 teaspoon turmeric powder
1 teaspoon of cumin powder
Salt and red chili flakes/ pepper to taste
Dried/ Fresh herbs of your choice (I used dried basil)
1-2 Lemon wedge for serving (optional)
- Take couscous in a large serving casserole/ bowl with a lid.
- Heat stock/ water (no need to boil though).
- Pour the hot stock/ water on couscous. Cover with lid and keep aside for five minutes. Fluff with a fork, afterwords.
- Meanwhile, in a skillet heat olive oil.
- Slice mushrooms lengthwise and sauté with thinly chopped onion, garlic, and sprinkles of salt, chili/pepper, herbs. On a medium-high heat, it would not take more than five minutes.
- Transfer to the pot of couscous
- With another dash of olive oil on the skillet, stir fry green peas and grated carrot, on a tempering of turmeric powder and cumin powder. Season with salt.
- Transfer to the couscous pot and mix everything thoroughly with a fork.
- Enjoy, maybe with a squeeze of lemon juice.