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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
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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

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 >
    📸 See recipe steps >
    📖 Table of contents >

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. 
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.
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* 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: 0.1µgCalcium: 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 0.1µg1%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword couscous with mushrooms, mushroom couscous salad, vegan couscous recipe
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