This delicious balsamic-flavored vegetarian couscous features sauteed mushrooms, sweet onions, ribbons of kale, creamy goat cheese, and pearl couscous drizzled with tangy balsamic vinegar glaze. This side dish is easy to make and ready in 30 minutes!
This savory mushroom couscous is the ultimate side dish for mushroom lovers! The chewy and satisfying pearl couscous is mixed with sauteed mushrooms, tangy balsamic vinegar, creamy goat cheese crumbles, and kale for a pop of color! It's an incredibly tasty flavor combination that goes perfectly with so many meals.
How to Make It
First, cook the pearl couscous in a pot according to package instructions. While it's cooking, saute the onions in a large pan until they're soft and translucent. Add the minced garlic and sliced mushrooms to the pan, let it cook until the mushrooms are soft and lightly browned.
Pour the cooked couscous into the pan with the vegetables and stir to combine. Drizzle balsamic vinegar, salt, and black pepper over the top and mix it in until the balsamic vinegar has been evenly distributed. Add the thinly sliced kale and crumbled goat cheese to the pan. Stir to combine until the cheese starts to melt and it's swirled throughout the couscous.
What Can Couscous Be Served With?
This savory kale mushroom couscous is a delicious side dish to serve with any of the following main courses:
How To Store It
Fridge: Store the veggie couscous salad in an airtight container in the fridge for 4-5 days.
Freezer: Put the leftovers in a freezer-safe container and freeze it for 3-4 months for the best quality.
How To Reheat It
Fridge: Reheat the kale mushroom couscous in a bowl in the microwave or in a pot on the stovetop. You may need to add a little bit of broth or water to the pot if it's dry.
Freezer: When you're ready to defrost the frozen couscous, take the container out of the freezer and put it in the fridge for 24 hours. Once defrosted, you can follow the instructions to heat it up in the microwave or on the stovetop.
Substitutions & FAQ
- Gluten-Free: To make this recipe gluten-free, you need to substitute quinoa, rice, or gluten-free pasta for the pearl couscous.
- Mushroom Options: I used cremini mushrooms, but you could also use button mushrooms, portobello mushrooms, shiitake mushrooms, or any mix of wild mushrooms.
- Kale Substitutions: Fresh spinach or arugula can be used instead of kale.
- Pearl Couscous Substitution: You can use (small) Moroccan couscous, 8 oz of your favorite noodles, orzo, brown rice, or quinoa instead.
- Can I Make This Vegan? Yes, you can make vegan mushroom couscous by omitting the goat cheese and substituting chunks of vegan feta cheese (I use the Violife feta) instead.
- What Other Vegetables Can I Add? Roasted zucchini chunks, cauliflower florets, broccoli florets, or brussels sprouts.
Success Tips
- To stop the couscous from sticking, you can drizzle a little bit of olive oil over the cooked pasta after you drain the water. Stir to coat the noodles with a light layer of oil.
- To make this side dish a substantial main course, mix in (1) 14 oz can of rinsed and drained chickpeas or great northern beans for extra plant-based protein.
- Wait to stir the kale and cheese in until the end so the kale stays bright green and the cheese is only slightly melted. You should be able to see little pockets of cheese throughout the dish.
- Store the leftovers in an airtight container in the fridge for 4-5 days.
Want More Mushroom Recipes?
Pesto Stuffed Portobello Mushrooms
Balsamic Kale Mushroom Couscous
Equipment
- Medium Pot
- Large Pan
Ingredients
- 2 cups uncooked pearl couscous
- 3-4 tbsp low-sodium vegetable broth
- 1 medium onion diced
- 4 medium garlic cloves, minced
- 1 lb cremini mushrooms sliced
- ¼ cup balsamic vinegar
- ¼ tsp himalayan pink sea salt
- ¼ tsp black pepper
- 2-3 cups kale thinly sliced
- 2 oz goat cheese
- 2 tbsp balsamic glaze
Instructions
- First, cook the pearl couscous in a pot according to package instructions.
- While the couscous is cooking, saute the onions in 3-4 tbsp vegetable broth in a large pan until they’re soft and translucent. Next, add the minced garlic and sliced mushrooms to the pan, let it cook until the mushrooms are soft and lightly browned.
- Pour the cooked couscous into the large pan with the vegetables and stir to combine. Add ¼ cup balsamic vinegar, ¼ tsp salt, and ¼ tsp black pepper to the couscous and mix it in until the balsamic vinegar has been evenly distributed. The couscous should soak most of it up.
- Add the thinly sliced kale and crumbled goat cheese to the pan. Stir to combine until the cheese starts to melt and it’s swirled throughout the couscous.
- Garnish with 2 tbsp balsamic glaze before serving.
Notes
- To make this recipe gluten-free, you need to substitute quinoa, rice, or gluten-free pasta for the Israeli couscous.
- To stop the couscous from sticking, you can drizzle a little bit of olive oil over the cooked pasta after you drain the water. Stir to coat the noodles with a light layer of oil.
- To make this side dish a substantial main course, mix in (1) 14 oz can of rinsed and drained chickpeas or great northern beans for extra plant-based protein.
- Wait to stir the kale and cheese in until the end so the kale stays bright green and the goat cheese is only slightly melted. You should be able to see little pockets of cheese throughout the dish.
- Store the leftovers in an airtight container in the fridge for 4-5 days.
My rating is for the original recipe, which I absolutely love. I’ve been making this for a couple of years now, and though I usually make some chicken with it, it’s also a great vegetarian option as well. I have this recipe bookmarked, so I was disappointed when I realized some modifications were made (luckily I found a printed copy of the original).
I excluded the cheese to make it vegan and added golden raisins and toasted almonds and it was super good! Especially with a side of roasted root veggies.
That's a great idea! I'm definitely going to try that now that I'm vegan!
This recipe was amazing! One of my favorite combinations is balsamic and goat cheese. I added in Thyme and Oregano instead of the salt since I have to stick with a low sodium diet (even though I really wanted it!). I'll be sure to check out some more of your recipes.
I'm so happy you liked the recipe! Thank you =)
Love those mushrooms!!
Me too!
YUM! This is my kind of dish - love love love mushrooms and cous cous! Pinning for later in the week 🙂
Thank you! I hope you love it too!
This has been bookmarked. I love finding healthy vegetarian dishes so thanks for this!
Stacy, this looks absolutely fabulous! All of my favorite flavors combined in one dish, I'm sold! I love pearl couscous it is my absolute favorite!
Oh my goodness, this sounds so good. It's a perfect side dish for a lot of different dishes I make on a regular basis.
Same here, it's a staple in my meal planning list! Thanks!
This looks amazing! I am definitely going to attempt making this!
Thank you! I hope you love it!
Oh My Gosh!!! I want to make THIS RECIPE as soon as I finish typing my comments. I can taste it now by your description and vivid pictures. So healthy and made with all the ingredients I love MOST!!!! You ROCK Stacey Homemaker!!!! I love your website too.....its so easy to follow and navigate. Please keep these wonderfully healthy recipes coming!!! Im such a big fan!!!!!