COUSCOUS PILAF WITH SAUTEED MUSHROOMS

Couscous Pilaf with Sauteed Mushrooms image

Provided by @MakeItYours

Number Of Ingredients 15

Previous Next

3 tbsp olive oil, divided
14 oz sliced mushrooms, I used cremini
1 small onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp onion powder
1/4 cup white wine, I used Pinot Grigio
1 cup dry couscous, I used Israeli couscous
2 cups chicken stock
salt and pepper to taste
1 tbsp hot sauce, I used Sriracha (optional)
3/4 cup frozen peas
1 tbsp fresh parsley, chopped

Steps:

In a large skillet heat the 1 tbsp of the olive oil over medium high heat. Add the sliced mushrooms and saute until they start to brown, about 3 to 5 minutes. Remove from skillet and set aside.
In the same skillet add the remaining olive oil, add chopped onion, celery, carrot and cook for 3 to 5 minutes until the onion is translucent and celery is tender.
Add the coriander, cumin, onion powder and stir in the white wine. Add the couscous and chicken broth, season with salt and pepper and stir well. Turn the heat down and cook for about 7 minutes. At this point most of the liquid should be absorbed.
Add the hot sauce and frozen peas and continue cooking for another 2 to 3 minutes until the remainder of the liquid is absorbed. Stir in the mushrooms.
Garnish with fresh parsley and serve warm.