Mushroom & Pea Couscous Skillet

Ingredients

• 2 tablespoons olive oil
• 12 ounces cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup dry pearl (Israeli) couscous, not instant couscous
• 2 1/4 cups low-sodium vegetable broth, plus more if needed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 1 cup frozen peas
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped parsley

Method

1. 01

   Heat the oil in a wide deep skillet over medium-high heat. Add the mushrooms in a single layer and cook for 6–8 minutes, stirring occasionally, until they release their liquid and begin to brown.

2. 02

   Reduce the heat to medium. Add the onion and cook for 4 minutes, stirring, until softened. Add the garlic and dry pearl couscous; stir for 1 minute.

3. 03

   Pour in the broth and add the thyme, salt, and pepper. Stir, scraping any browned bits from the pan, and bring to a simmer. Cover and reduce the heat to low.

4. 04

   Cook for 10–12 minutes, stirring once or twice, until the couscous is nearly tender. Add a little more broth if the pan dries out before the couscous is ready.

5. 05

   Stir in the frozen peas. Cover and cook for 3–4 minutes until the peas are hot and the couscous is tender. Remove from the heat and stir in the butter, lemon juice, and parsley. Let stand covered for 2 minutes.

6. 06

   Taste and adjust seasoning, then divide into four bowls. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat thoroughly with a splash of water.