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 – Step by Step Instructions
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 Green Bean Mushroom Almondine
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
- 1/4 cup balsamic vinegar
- 1/4 tsp himalayan pink sea salt
- 1/4 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 1/4 cup balsamic vinegar, 1/4 tsp salt, and 1/4 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.
