If you’re bored of making the same side dishes over and over again, you have to try my Lemon Thyme Mushroom Pearl Couscous. It has quickly become one of my favorite ways to make couscous because it’s super simple but has SO much flavor.
The mushrooms and shallots are sautéed until tender, the pearl couscous gets lightly toasted, and then everything simmers together in broth with fresh thyme. A little grass-fed butter, fresh lemon juice, and lemon zest at the end brings everything together.
It’s savory, herby, perfectly lemony, and goes with literally everything. Serve it alongside chicken, salmon, steak, meatballs, or pretty much any protein you’re already making for dinner.
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Why You’ll Love This Mushroom Pearl Couscous
There’s just something about pearl couscous that makes a simple side dish feel a little more fun. I love the texture, and because we toast it before adding the broth, it gets even more flavor.
This recipe is also:
- Easy to pair with tons of different meals
- Made in one pot
- Ready with simple ingredients
- Easy enough for a weeknight dinner
- Full of mushrooms and fresh herbs
- A great alternative to your usual rice or pasta side dish
What Is Pearl Couscous?
Pearl couscous is larger than traditional couscous and has a soft, slightly chewy texture. You may also see it labeled as Israeli couscous at the grocery store.
Unlike traditional couscous, pearl couscous is especially good when it’s toasted before cooking. That quick extra step adds a slightly nutty flavor and is definitely worth the extra couple of minutes!
Equipment You’ll Need
- Large mixing bowl
- Deep 9 x 13 inch baking dish with a lid
- Measuring cups and spoons
- Zester or microplane
- Fork for fluffing rice
Ingredients
- Olive Oil: Used to sauté the mushrooms and shallots. I prefer extra virgin olive oil.
- Mushrooms: They add so much savory flavor and make this couscous a little more substantial.
- Shallot: I love using shallot here because it has a slightly milder, sweeter flavor than a regular onion.
- Pearl Couscous: Make sure you’re using pearl couscous rather than traditional couscous since the cooking method and texture are different.
- Broth: Cooking the couscous in broth instead of water adds so much more flavor. Chicken or vegetable broth both work well.
- Fresh Thyme: Fresh thyme pairs perfectly with the mushrooms and lemon in this recipe.
- Salt & Black Pepper: Add to taste depending on how seasoned your broth is.
- Grass-Fed Butter: Just a little bit stirred in at the end makes everything extra delicious.
- Fresh Lemon: I use both the juice and zest. The fresh lemon helps balance all of the savory flavors from the mushrooms, broth, and thyme.
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until softened and lightly browned.
- Add the shallot and sauté for another 2–3 minutes, or until soft and fragrant.Stir in the pearl couscous and toast for about 2–3 minutes, stirring frequently.
- Pour in the broth and add the fresh thyme. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the couscous is tender and the broth has been absorbed.
- Remove from the heat and stir in the grass-fed butter, fresh lemon juice, and lemon zest. Taste and adjust the salt and pepper as needed. Serve warm and enjoy!
What to Serve With Mushroom Pearl Couscous
One of my favorite things about this recipe is that it seriously goes with just about everything. It’s flavorful without overpowering whatever you serve alongside it.
Try pairing it with grilled or baked chicken, salmon, white fish, shrimp, steak, turkey meatballs, or roasted vegetables. Add a simple salad and you have a really easy dinner.
Tips for the Best Pearl Couscous
Don’t skip toasting the couscous. It only takes a couple of minutes and adds another layer of flavor to the finished dish.
Let the mushrooms brown. Try not to constantly stir them when they first hit the pan. Giving them a little time to cook undisturbed helps them brown instead of just steaming.
Use fresh lemon. Since lemon is one of the main flavors here, freshly squeezed lemon juice and zest make a big difference.
Taste before adding more salt. Broths can vary quite a bit in sodium, so season as you go.
Use fresh thyme if you can. Dried thyme will work in a pinch, but I really love the flavor of fresh thyme in this recipe.
Storage & Reheating
Store leftover mushroom pearl couscous in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it in a skillet or microwave until heated through. If the couscous seems a little dry after being refrigerated, add a small splash of broth or water before reheating.
Frequently Asked Questions
Is pearl couscous the same as regular couscous?
No. Pearl couscous is much larger and has a chewier texture than traditional couscous. For this recipe, you’ll want to specifically use pearl couscous.
Can I make this mushroom couscous vegetarian?
Yes! Simply use vegetable broth instead of chicken broth.
Can I use dried thyme instead of fresh?
Yes, although I prefer fresh thyme for this recipe. Since dried herbs are more concentrated, you’ll want to use less dried thyme than you would fresh.
What mushrooms are best for pearl couscous?
Cremini or baby bella mushrooms are great because they have a nice savory flavor, but white button mushrooms will work too.
Can I make mushroom pearl couscous ahead of time?
Yes. You can make it ahead and store it in the refrigerator until you’re ready to serve. Reheat it with a small splash of broth to loosen everything back up.
Dietary Information
- Vegetarian: Yes, if you use vegetable broth
- Gluten-free: No — pearl couscous is made from wheat
- Dairy-free: No, because of the butter; easily made dairy-free with olive oil or plant-based butter Vegan: Easily made vegan with vegetable broth + olive oil/vegan butter
- Nut-free: Yes, assuming your broth/other packaged ingredients are nut-free
- Refined sugar-free: Yes
- Egg-free: Yes
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
If you’re bored of making the same side dishes over and over again, you have to try my Lemon Thyme Mushroom Pearl Couscous. It has quickly become one of my favorite ways to make couscous because it’s super simple but has SO much flavor.
Ingredients
Instructions
-
Heat the olive oil in a large pot over medium-high heat. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until softened and lightly browned.
-
Add the shallot and sauté for another 2–3 minutes, or until soft and fragrant.Stir in the pearl couscous and toast for about 2–3 minutes, stirring frequently.
-
Pour in the broth and add the fresh thyme. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the couscous is tender and the broth has been absorbed.
-
Remove from the heat and stir in the grass-fed butter, fresh lemon juice, and lemon zest. Taste and adjust the salt and pepper as needed. Serve warm and enjoy!
Nutrition Facts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 201kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 0.7g4%
- Cholesterol 2.5mg1%
- Sodium 254mg11%
- Total Carbohydrate 22.4g8%
- Dietary Fiber 0.1g1%
- Sugars 0.3g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
