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    Home Β» Recipes Β» Mushroom Couscous with Tarragon and Fennel

    Mushroom Couscous with Tarragon and Fennel

    Jul 3, 2023 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 2 Comments

    16 shares
    Jump to Recipe >
    Vegan Mushroom Couscous Recipe Pin

    This delicious mushroom couscous recipe features a couple of my favourite flavours for a fungi-filled side to include at your next barbecue or al fresco meal.

    Mushroom Couscous in Bowl Close-Up

    I like the additional step of dry-toasting the couscous in the pan, which gives it a slightly nutty flavour. However, this is optional and you can simply skip it if you want to save a bit of time.

    If you're feeling like there just isn't enough vegan couscous in your life, check out these recipes for Mediterranean couscous salad, Moroccan-spiced couscous, pumpkin couscous, and spinach couscous.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Mushroom Couscous Overhead with Selected Ingredients

    Jump to:

    • Why I love it πŸ’š
    • Mushrooms πŸ„
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    Why you'll love this recipe

    • It's ready in under 25 minutes
    • It features the power duo of mushrooms and tarragon, which I can't seem to get enough of
    • Like dried pasta, couscous has a long shelf life and so it's very handy to have in your store cupboard

    If you're like me and slightly obsessed with the whole mushroom and tarragon thing, check out these vegan recipes for creamy mushroom pasta and mushroom and tarragon soup.

    Which mushrooms should I use?

    As with many mushroom recipes, there's a lot of room for flexibility around which varieties you use. I've gone with a mix of chestnut mushrooms (cremini) and closed-cup mushrooms, but you could use virtually any edible mushrooms you like.

    Mixed Mushrooms in Bowl Overhead

    If you're into foraging and wild mushrooms (and know what you're doing), this is a great one to make around Autumn time when the woodlands start to flourish. πŸ„

    More vegan mushroom recipes: πŸ‘‡

    • Homemade Mushroom Biryani Feature
      Mushroom Biryani with Green Lentils
    • Vegan Cream of Mushroom Soup Feature Image
      Vegan Cream of Mushroom Soup (Gluten-Free)
    • Vegan Mushroom Pate Feature
      Vegan Mushroom PΓ’tΓ©
    • Gluten-Free Vegan Mushroom Stroganoff
      Creamy Vegan Mushroom Stroganoff (Gluten-Free)

    What you'll need

    To make this fungi-filled couscous dish, you'll need:

    • Mushrooms of your choice
    • Dried couscous as the main ingredient
    • Onion and garlic for the aromatic base
    • Fennel seeds to give a subtle aniseed note
    • Lemon for its zest and a squeeze of juice
    • Fresh tarragon for additional citrus and aniseed flavours
    List of Ingredients to Make Mushroom Couscous

    How to make mushroom couscous

    Heat a pan over low-medium heat. Add the dried couscous and toast gently for 4-5 minutes or until starting to turn golden, stirring often.

    Turn off the heat, transfer to a bowl, and set aside.

    Note: It helps if the pan has a tight-fitting lid for later (see recipe notes for alternative).

    Recipe Process – Dry-Toasting Couscous in Pan

    After setting aside the toasted couscous, heat the pan again on medium heat and add the oil.

    Add the chopped onion, season with salt and pepper, and cook for a few minutes until starting to soften.

    Next, add the mushrooms and cook for another 4-5 minutes or until starting to soften, stirring regularly.

    Recipe Process – Onions and Mushrooms Frying

    Once the mushrooms have softened, stir in the chopped garlic and fennel seeds and cook for a couple of minutes.

    Recipe Process – Adding Garlic and Fennel Seeds

    After a couple of minutes, turn off the heat.

    Stir in the toasted couscous and the zest of half a lemon (you can add some of the juice at the end).

    Recipe Process – Adding Couscous and Lemon Zest
    Recipe Process – Stirring Couscous Through Fried Mushroom Mix

    Pour over the boiled water or vegan stock. Give it a quick stir, cover with a lid, and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).

    Once soft, fluff up the couscous lightly using a fork.

    Stir in the chopped fresh tarragon and the juice of half a lemon. Adjust to taste, adding any extra salt, pepper, or lemon zest/juice, and serve.

    Recipe Process – Adding Tarragon to Steamed Mushroom Couscous

    Serving suggestions

    This mushroom couscous is a great BBQ side dish along with the likes of grilled king oyster mushrooms, vegan burgers, sausages, teriyaki grilled tofu, or teriyaki aubergine.

    Additional topping suggestions include super seed mix, cashew lime crema, pico de gallo, cashew parmesan, roasted chickpeas, or roasted lentils.

    Mushroom Couscous with Fresh Tarragon

    Recipe FAQ

    Is toasting the couscous necessary?

    Dry-toasting the couscous in the pan is an optional step, but will give it a nice texture and nutty flavour.

    Is this recipe gluten-free?

    Couscous is not gluten-free, however you could create a version of this dish using GF alternatives such as quinoa or millet (note that the liquid ratio and cooking time will vary).

    How long will this keep in the fridge?

    Store the couscous in the fridge in an airtight container for up to four days.

    Can I freeze it?

    You can store the cooked mushroom couscous in the freezer for up to six months.

    Variations and tips for mushroom couscous

    • Dried tarragon: If you don't have fresh tarragon, try adding two teaspoons of dried tarragon along with the garlic and fennel seeds.
    • Mushroom stock: If you have this to hand, it would add an extra depth of flavour in place of the water or vegan stock.
    • Other ingredients: Things like olives, sun-dried tomatoes, or roasted veg would all work well here (see also this recipe for Moroccan couscous).
    • Pan v bowl: Using a pan with a tight-fitting lid is the easiest way to fry the ingredients and then steam the couscous with just one piece of equipment. If you don't have this, a heat-proof bowl with a lid or cling film (plastic wrap) can also be used to steam the couscous.

    See my main recipe for vegan couscous salad for more couscous tips and tricks.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    • Vegan Couscous Salad Recipe Feature
      Easy Vegan Couscous Salad (Mediterranean-Style)
    • Vermicelli Rice Noodle Salad Feature
      Rice Noodle Salad with Peanut Dressing
    • Moroccan Couscous Feature
      Moroccan Couscous with Chickpeas and Roasted Veg
    • Creamy Vegan Tempeh Pasta in Black Serving Bowl
      Creamy Tempeh Pasta with Cashew Tarragon Sauce

    You can also check out my full list of vegan sides.

    Full recipe

    Mushroom Couscous in Bowl

    Mushroom Couscous with Tarragon and Fennel

    The Pesky Vegan
    This delicious mushroom couscous features a couple of my favourite flavours for a fungi-filled side to include with your next summer meal.
    5 from 1 vote
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Main Course, Side Dish
    Cuisine Mediterranean, Vegan
    Servings 4
    Calories 238 kcal

    Ingredients
     

    • 1 cup (180 g) dried couscous (see notes for ratio info)
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 10 oz (300 g) mushrooms, halved and sliced
    • 3 garlic cloves, chopped
    • 1 teaspoon fennel seeds (optional)
    • 1 lemon
    • 1 cup (240 ml) kettle-hot water or vegan stock
    • Small handful fresh tarragon, chopped (approx. 0.5 oz / 15 g)
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Heat a pan over low-medium heat. Add the dried couscous and toast gently for 4-5 minutes or until starting to turn golden, stirring often. Turn off the heat, transfer to a bowl, and set aside.
      Note: It helps if the pan has a tight-fitting lid for later (see recipe notes for alternative).
    • After setting aside the toasted couscous, heat the pan again on medium heat and add the oil. Add the chopped onion, season with salt and pepper, and cook for a few minutes until starting to soften.
    • Next, add the mushrooms and cook for another 4-5 minutes or until starting to soften, stirring regularly.
    • Once the mushrooms have softened, stir in the chopped garlic and fennel seeds and cook for a couple of minutes.
    • After a couple of minutes, turn off the heat. Stir in the toasted couscous and the zest of half a lemon (you can add some of the juice at the end).
    • Pour over the boiled water or vegan stock. Give it a quick stir, cover with a lid, and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).
    • Once soft, fluff up the couscous lightly using a fork.
    • Stir in the chopped fresh tarragon and the juice of half a lemon. Adjust to taste, adding any extra salt, pepper, or lemon zest/juice. Top with the likes of super seed mix, cashew lime crema, or cashew parmesan and enjoy.
      🌱 Serving suggestions >
      πŸ“Έ See recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Liquid ratio: For the best results, use a measuring cup or mug to measure equal volume amounts of dried couscous to kettle-hot water. See my main recipe for vegan couscous salad for more detailed info around ratios.
    Mushrooms: I used a mix of chestnut and closed-cup mushrooms, but feel free to add in any others you have.
    Pan-toasting: Toasting the couscous in the pan is an optional step that will give it a nice texture and nutty flavour.
    Pan v bowl: Using a pan with a tight-fitting lid is the easiest way to fry the ingredients and then steam the couscous with just one piece of equipment. If you don't have this, a heat-proof bowl with a lid or cling film (plastic wrap) can also be used to steam the couscous.
    Dried tarragon: If you don't have fresh tarragon, try adding two teaspoons of dried tarragon along with the garlic and fennel seeds.Β 
    Gluten-free: Couscous is not gluten-free, but you could use GF grains such as quinoa or millet to recreate a version of this dish (follow package instructions as cooking time will be slightly longer).
    Storage: Store in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Spinach Couscous
    • Three-Bean Salad with Lemon, Mint and Parsley
    • Vegan Slaw with Sesame Ginger Dressing
    • Courgette Salad with Peanut Dressing
    • Grilled King Oyster Mushrooms
    Β 
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 238kcalCarbohydrates: 42gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 306mgPotassium: 476mgFiber: 4gSugar: 3gVitamin A: 159IUVitamin C: 9mgVitamin D: 0.1Β΅gCalcium: 74mgIron: 2mg
    Nutrition Facts
    Mushroom Couscous with Tarragon and Fennel
    Amount Per Serving
    Calories 238 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 306mg13%
    Potassium 476mg14%
    Carbohydrates 42g14%
    Fiber 4g17%
    Sugar 3g3%
    Protein 9g18%
    Vitamin A 159IU3%
    Vitamin C 9mg11%
    Vitamin D 0.1Β΅g1%
    Calcium 74mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword couscous with mushrooms, mushroom couscous salad, vegan couscous recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over Β£60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Helen Markwood

      July 11, 2023 at 6:56 pm

      5 stars
      Just made this for lunch and it was phenomenal. You are so right about the combination of mushrooms and tarragon.
      Thank you, Alastair for yet another top recipe.
      What’s more I just discovered the Cook Mode - fantastic!

      Reply
      • The Pesky Vegan

        July 12, 2023 at 10:09 am

        Unbeatable combo! Thanks and glad you enjoyed this one.

        Reply

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