What happens if the chicken stock absorbs before the couscous is cooked?

Stir in a splash more of chicken stock (1/4 cup) and cover and cook for a few minutes. Drop the heat a little bit if needed too.

Pearl Couscous vs Moroccan Couscous?

Pearl or Israeli Couscous is a small ball, that is a lot like pasta while Moroccan is much smaller and when cooked it has fluffy texture closer to quinoa.

Store the leftover couscous is a sealed container in the fridge for up to 3 days. To reheat, add the couscous back into a saucepan and cook covered on low heat. Add 1/4 cup of chicken stock, if needed, to get the texture right and cook until hot, stirring frequently.

Mushroom Couscous - Simply Made Eats

Name: Mushroom Couscous
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Israeli
Ingredients: 2 tablespoons salted butter; 4 ounces white mushroom caps, diced (about 1 cup of chopped mushrooms); 1/2 cup yellow onion, diced; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 2 garlic cloves, minced; 1 cup Pearl (Israeli) Couscous; 1 and 1/2 cups chicken stock (+ an additional 1/4 cup if needed); 1/2 cup parmesan cheese, shredded fine from a block; 1 tablespoon fresh parsley, minced

Description

This Mushroom Couscous isn't your boring old couscous. It's filled with flavor from the buttery sautéed mushrooms and onions, chicken stock and parmesan cheese. Plus, it takes under 30 minutes to make, and cooks all in one pot for the perfect side dish!

Ingredients

Scale

2 tablespoons salted butter
4 ounces white mushroom caps, diced (about 1 cup of chopped mushrooms)
1/2 cup yellow onion, diced
1/2 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, minced
1 cup Pearl (Israeli) Couscous
1 and 1/2 cups chicken stock (+ an additional 1/4 cup if needed)
1/2 cup parmesan cheese, shredded fine from a block
1 tablespoon fresh parsley, minced

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Instructions

Heat a dutch oven or large pot with lid over medium low heat on the stovetop. Add in the butter and allow to melt. Toss in the mushrooms, onions, and salt and pepper and cook for 5-6 minutes to soften, stirring every few minutes.
Pour in couscous and garlic and cook for 90 seconds, stirring every 30 seconds.
Stir in the chicken stock. Cover and cook for 5 minutes.
Uncover and stir using a wooden spoon to scrape any couscous that is sticking to the bottom of the pan. Cover and cook for another 2-3 minutes. Stir, then cook for 2 more minutes. You may need to add a splash (1/4 cup) of chicken stock to the pot to finish the cooking process. Once the couscous is tender, turn off the stovetop heat.
Open up the pot, stir in parmesan cheese. It should melt right away.
Top with fresh parsley. Serve immediately and enjoy!

Equipment

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Notes

Shred the parmesan fresh from a block on the fine setting. This way it will melt instantly when it hits the couscous. Bagged cheese has preservatives included for anti-caking that don't melt well.
The last 5 minutes of cooking this couscous can be a little tricky. Make sure to uncover and stir every few minutes to avoid sticking. If the couscous isn't cooked and the chicken stock is all absorbed, add about 1/4 cup of chicken stock, stir and cover for another few minutes.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: side dish
Method: stovetop
Cuisine: Israeli