Vegan Mushroom Couscous is a delicious and nutritious plant-based dish. The blend of sautéed mushrooms and couscous creates a hearty and comforting dish that is guaranteed to appeal to everyone. Vegan Mushroom Couscous is naturally gluten-free, perfect for gluten-free sensitive or gluten-diet followers. This mushroom couscous recipe is an appealing, healthful(high in fiber & protein) & low-cost dinner choice. Both Vegetables and couscous are reasonably priced. Serve this fluffy, tasty, and delightful recipe for special events like a holiday party or birthday. You can add a few herbs and spices, like thyme or saffron, to make it more distinctive. Let’s start the recipe.
STATS:
- Cuisine: American
- Course: Main Dish
- Diet: Vegan, Vegetarian, Gluten-free
- Total Time: Thirty minutes
- Preparation Time: Ten minutes
- Cook Time: Twenty minutes
EQUIPMENT:
- Big skillet
- Serving plate
INGREDIENTS:
- Finely chopped yellow onion 1
- Mushrooms 16 oz.
- Chopped garlic cloves 2
- Vegan-friendly white wine 1/4 cup
- Vegetable broth 1 1/2 cup
- Moroccan couscous 1 cup
- 1 cup of Fresh herbs like dill, parsley, cilantro, basil
- One-forth to half a lemon juice
- Salt, to taste
- Cooking oil
INGREDIENT NOTES:
Couscous:
- Moroccan-style couscous is the key element of this dish. It is a widely available item that you can find without any difficulties.
Mushrooms:
- Select any sort of mushrooms. I chose White button mushrooms to prepare this couscous dish, but shiitake, wild mushrooms, finely sliced Portobello, or cremini can also be used instead of button mushrooms.
Onions:
- The onion complements the mushroom’s flavor and adds a pleasant taste to the couscous.
White Wine:
- Use vegan-friendly white wine.
Parsley:
- Adds a fresh touch to the dish, you may also use fresh herbs like basil, dill, cilantro, or mint.
INSTRUCTIONS:
- Heat a big skillet over a medium stovetop fire.
- Then, saute the chopped onions in a small amount of oil for two to four minutes.
- Next, add mushrooms. Mix it well with the onions.
- Simmer for an extra five to eight minutes.
- After eight minutes, add the crushed garlic.
- Mix and simmer for approximately sixty seconds.
- After that, pour whiter wine into the skillet.
- Simmer it until all wine is absorbed into the mushroom mixture.
- Now, add vegetable broth. Cook it for sixty to one-forty seconds.
- Next, mix the cooked couscous into the broth.
- Cook it for only a few minutes.
- After that, switch off the stovetop button.
- Leave it for around five minutes or until it is ready.
- Next, incorporate the fresh herbs, salt, and lemon juice (if necessary).
- The tasty Mushroom Couscous is ready to enjoy.
- Transfer the cooked couscous to a plate.
- Sprinkle over crushed herbs and serve.
FLAVOR VARIATIONS:
- Add feta cheese, oregano, and olives (green or black) for a Mediterranean twist.
- Mix low-sodium soy sauce, sesame oil, and crushed ginger for an Asian-inspired flavor.
- Incorporate Cilantro, cumin, and chili powder for a Mexican touch.
- Use different Indian spices like turmeric, garam masala, and cumin powder for an Indian taste.
SERVING SUGGESTIONS:
- Serve the tasty mushroom couscous with grilled tempeh or tofu.
- Complement this dish with plant-based burgers or patties.
- Enjoy it with crispy falafel, tofu nuggets, and roasted chickpeas.
- Use the couscous filling as a flavorful topping of the kale apple crunch salad.
- Serve it with roasted or baked cauliflower.
TIPS:
- Choose whole wheat or vegetable-based couscous for a nuttier flavor.
- Try this couscous recipe with different mushrooms.
- Opt for low-sodium vegetable broth for a richer flavor.
- Use fresh and supreme-quality ingredients to make the best couscous.
- Mix in protein sources such as tofu, seitan, or tempeh.
STOARGE INFORMATION:
Fridge:
- Save the leftover couscous in an airtight plastic box and refrigerate it for three to four days.
Freezer:
- First, chill the cooked couscous. Then, store it in a tightly closed vessel for two to three months. Freeze the leftover dish in portion sizes for convenience.
Reheating:
- Before rewarming in the microwave, defrost the couscous in the fridge. Then, warm the chilled dish by adding a few teaspoons of vegetable broth or water.
FAQs:
Can I make couscous with canned mushrooms?
- Canned mushrooms can be used. But fresh or dried mushrooms are usually preferable because of their superior flavor and texture.
What other vegetables can I include?
- You can add roasted root vegetables, spinach, zucchini, or sliced bell peppers.
Can I replace the couscous with other items?
- You can substitute the couscous with quinoa, rice, or even pasta.
NUTRITIONAL FACTS/SERVING:
Serving size 1
Total Amount 4 servings
Total Calories 210 kcal
Carbohydrates 42 g
Dietary Fiber 4 g
Protein 10 g
Sugar 4 g
Total Fat 1 g
Sodium 365 mg
Iron 1 mg
