Balsamic Mushroom Pearl Couscous
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Pearl couscous with sauteed balsamic mushrooms, onions, ribbons of kale and creamy goat cheese.
Author: Stacey
Recipe type: Side Dish
Serves: 6 servings
Ingredients
- 3 Cups pearl couscous, uncooked
- 3 T Olive oil (2 T for sauteing, 1 T to mix in cooked couscous)
- 2 Garlic cloves, minced
- ½ Medium onion, diced
- 1 LB Mushrooms, sliced
- 2 Cups Kale, thinly sliced
- 4 T Balsamic vinegar (2 T for cooking mushrooms in, 2 T to add into cooked couscous)
- 1 T Red wine vinegar
- 2 oz Goat cheese
- 2 T Balsamic glaze to drizzle on top
- ¼ t Pepper
- Salt to taste
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Instructions
- Heat a large saute pan over medium heat. Add 2 T olive oil & let it heat up.
- Slice the mushrooms, dice the onion, minced the garlic and thinly slice the kale.
- Add the onions to the pan, cook for 5 minutes. Add the garlic, cook for 1 minute or until fragrant.
- Add the sliced mushrooms, cook for 5 minutes & let the mushrooms sit, don't stir! Reduce heat to medium-low and add 2 T balsamic vinegar. Stir and saute for another 5 minutes or until the mushrooms have absorbed the balsamic.
- While the mushrooms are cooking, cook the pearl couscous according to package directions.
- When the couscous is done cooking, add it to the large pan with the mushrooms. Stir to combine.
- Add 2 T balsamic, 1 T red wine vinegar ¼ t pepper and salt to taste.
- Add the goat cheese and kale.
- Drizzle balsamic glaze over the top & enjoy!
