Pearl couscous in tomato sauce with fried mushrooms
This dish was actually created during a cooking evening together: Perlcouscous in tomato sauce with white beans and deliciously spicy fried mushrooms on top. The approximate idea was already roughly determined, but the subtleties arise then but of course only when cooking. Many thanks to Patrick, who cooked the dish together with me and diligently wrote down all the ingredients.
Pearl couscous and white beans: A great match!
I always find it super exciting when I talk friends into trying pearl couscous for the first time. The texture is just unique and always great! Especially funny is the reaction when I tell them that this coarse couscous is a kind of pasta. In Italy (Sardinia) there is even a similar variant called Pasta Fregola. Little balls that don’t quite fit the mold. Personally, I grew up with pearl couscous. In Lebanon, this variant is called Moghrabieh, very much like the classic stew with plenty of onions and chicken.
But you won’t find any meat in this fantastic dish (but you won’t miss it either), because it’s completely vegan. You don’t have to miss out on a good portion of healthy protein, though, because the pearl couscous is joined by tender white beans, which also give the dish a nice creaminess. Large couscous and white beans go together incredibly well!
Mushrooms instead of meat!
I have always been a really big fan of mushrooms. Just sautéed with onions and well seasoned they make really super also for a hummus topping. As a rule, I have always taken mushrooms for this. But for the pearl couscous in tomato sauce I decided to use oyster mushrooms. The shape, texture and size of the oyster mushrooms make them perfect for making into a sort of fake shawarma. Simply marinate with proper spices, garlic and olive oil, let sit for a short time and sear. The result is unbelievably delicious and adds a whole new layer of umami to the dish.
Anyone who has tried other recipes of mine knows that crunchy nuts and fresh herbs must be added at the end. No kidding, this not only looks great, but also rounds off the perl couscous in tomato sauce. Enjoy your meal!
Recipe for pearl couscous in tomato sauce with fried mushrooms
Ingredients
For the fried mushrooms
For the tomato sauce
- 1 Garlic clove
- 1 Celery stalk
- 4 TBSP Olive oil
- 500 ml strained tomatoes
- 1 TSP Cinnamon
- 1 TSP dried mint
- Salt and pepper
To serve
- 350 g Pearl couscous
- 250 g White beans (cooked)
- 15 g Parsley
- 30 g Almonds
Zubereitung
Marinate mushrooms
- Carefully clean the oyster mushrooms.
- Peel garlic and crush in a mortar or grate finely with a grater.
- Mix garlic paste with allspice, cinnamon, paprika, oregano, harissa, clove and olive oil to a paste. Season with salt and pepper and let the oyster mushrooms marinate in it for about 30 minutes.
Prepare pearl couscous in tomato sauce
- Cook pearl couscous according to package directions.
- Meanwhile, wash celery and chop into small pieces.
- Peel garlic and crush in a mortar or grate finely with a grater.
- Heat olive oil in a pot and sauté celery in it.
- Deglaze celery with strained tomatoes. Stir in garlic, cinnamon and dried mint and season with salt and pepper.
- Simmer tomato sauce over low heat for about 10 minutes.
- Meanwhile, heat a pan and fry the mushrooms with the marinade in it for about 5 minutes and deglaze with pomegranate syrup/lemon juice.
- Wash and chop the parsley.
- Also chop the almonds and roast in a pan without fat for about 3 minutes.
- Drain white beans and pearl couscous and stir into tomato sauce.
- Put pearl couscous in tomato sauce on plates, place fried mushrooms on top and garnish with parsley and almonds.
Nährwerte
Also try the fresh pearl couscous salad or the fantastic cauliflower steaks on bean puree.
