It's one of those cozy, fall foods that I love to make and of course eat. These beetroot mushroom couscous are just a fall dream.
Beet Couscous Let's start from the basics. I am trying the beet couscous for the first time and it is not mandatory to use the specific ones in the recipe. It is good, however, to use the thickest couscous available, which are the so-called Israeli couscous. For me, these take this particular recipe to the next level.
Mushrooms Use whatever mushrooms you like. It doesn't matter in this recipe.
Wine White wine is ideal. But if you don't have it, you can also put red.
Onion and Garlic They make this recipe even tastier. Personally, because I love garlic, I overdo it a bit. I put 4-5 cloves. You can put as few as you like.
Vegetable broth The vegetable stock adds extra flavor, but it's not necessary if you don't have it on hand. You can also use plain water as long as it is warm.
If you like this recipe, you can also try one of the following:
Couscous with Mushrooms
- 100 gr. beet couscous
- 250 gr. mushrooms
- 3 garlic cloves
- 1/2 onion
- 60 ml. white or red wine
- 250 ml. vegetable broth
- salt and black pepper
- 1-2 tbsp olive oil
- Start by chopping the mushrooms. Put 1/2 tbsp. olive oil in a non-stick pan and throw in the mushrooms. Cook them until they are soft and their moisture is gone. Put them aside.
- In the same pan, pour the remaining olive oil and saute the onion and garlic for 4-5 minutes.
- Add the mushrooms again, the couscous, salt, black pepper, thyme and the wine. Once absorbed, add the vegetable stock.
- Stir and let the couscous cook for 10-15 minutes.
- Set aside and enjoy a delicious, healthy and quick meal.
Did you make the recipe too?
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