Protein couscous with pleurotus mushrooms.
I bought a pack of four-legume couscous. That’s why ‘protein’, because it’s rich in vegetable proteins. It’s made with peas, chickpeas, red lentils, and yellow lentils (well, to be picky, it’s actually three legumes 😁), and besides being protein, it’s gluten-free.
I love couscous so much, so I was sure I would like this type too, although it has a somewhat unique flavor compared to classic couscous, I’d say autumnal. And in fact, the first pairing that came to mind was mushroom sauce, a classic of the fall season.
Since I had some pleurotus, which I sometimes buy instead of my beloved champignons and wanted to cook them in a pan as a side dish, I ended up using them to dress the couscous. They did very well as a dressing! I got a simple yet somewhat unique dish that I really liked! 😃
So here is the recipe, on this Light and Tasty day dedicated to the colors of autumn. The protein couscous with pleurotus mushrooms is autumnal in appearance, color, and taste… so it’s the right recipe! 😊
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I’m sure the legume couscous is also great with the following three recipes, try it!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
👉 The weights listed are indicative. I actually cooked everything by eye without weighing anything. The proportions can be varied to taste; it’s a recipe that can be easily customized.
👉 If you have trouble finding legume couscous, I’ve linked one for you (I found one with 2 legumes, chickpeas, and lentils). It’s not always available in supermarkets; it’s easier to find in natural food stores or online.
- 4.2 oz legume couscous
- 7.1 oz Pleurotus mushrooms
- 1 clove garlic
- 1 tbsp chopped parsley
- 1 tbsp breadcrumbs
- 1 tbsp extra virgin olive oil
- pepper
- grated lemon zest (optional)
Tools
- Pan
- Saucepan
- Bowl
Steps
Heat the water in a saucepan.
Once it starts boiling, pour the couscous in and turn off the heat.
👉 Follow the instructions on the package. I remind you that the usual ratio between couscous and water is 1:2 (i.e., 1 part couscous and 2 parts water).
Stir with a spoon, cover with a lid or a plate, and let it rest for 5 minutes (or as directed on the package).
Transfer the couscous to a bowl and dress it with a tablespoon of oil and parsley, or other herbs of your choice.
Meanwhile, prepare the dressing.
Clean the pleurotus and roughly tear them apart.
Set aside the stems (for another later preparation), or chop them finely; otherwise, they take too long to cook.
Cook the mushrooms in a pan with a tablespoon of oil, a minced garlic clove, and parsley. The cooking time is short; they’re ready in 10 minutes.
Dress the couscous with the mushrooms, and you’re done. 😊
Serve hot or warm, garnished with fresh parsley and a sprinkle of pepper. And if you like, also with a bit of grated lemon zest.
It’s true, pleurotus aren’t always photogenic, but they are delicious! 😀
Salt-Free Tips
I remind you that I cook without added salt. I flavored this autumn-tasting dish simply with parsley, garlic, pepper, and lemon zest. You can add flavor by making it spicy, using chili pepper, or spicing it up by adding a teaspoon of curry.
If you are interested in reducing or eliminating salt, always remember to:
■ Decrease salt gradually, the palate needs to get used to it slowly and should not notice the progressive reduction.
■ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my vegetable granules without salt and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, papillote, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allowing yourself a break from the rule. It is good for the mood and helps to persevere.
If you don’t want to, or can’t, give up salt:
■ You can still try my recipes, salting according to your habits.
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Other Light and Tasty Recipes:
And here are the autumn-colored dishes of my colleagues from the Light and Tasty Team:
Carla Emilia: Pumpkin and potato pie
Claudia: Pumpkin skewers in an air fryer
Daniela: Chicken slices with mushrooms and chestnuts
Elena: Carrot cakes, similar to camille
Milena: Risotto with chanterelles
