{"id":18337,"date":"2022-10-31T11:00:00","date_gmt":"2022-10-31T10:00:00","guid":{"rendered":"https:\/\/bistrobadia.de\/perlcouscous-in-tomatensauce\/"},"modified":"2024-01-18T06:55:48","modified_gmt":"2024-01-18T05:55:48","slug":"pearlcouscous-in-tomato-sauce","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/pearlcouscous-in-tomato-sauce\/","title":{"rendered":"Pearl couscous in tomato sauce with fried mushrooms"},"content":{"rendered":"\n

This dish was actually created during a cooking evening together: Perlcouscous in tomato sauce<\/strong> 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.<\/p>\n\n\n\n

Pearl couscous and white beans: A great match!<\/h3>\n\n\n\n

I always find it super exciting when I talk friends into trying pearl couscous for<\/strong> 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<\/strong>. Little balls that don’t quite fit the mold. Personally, I grew up with pearl couscous. In Lebanon, this variant is called Moghrabieh<\/a>, very much like the classic stew with plenty of onions and chicken.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

Mushrooms instead of meat!<\/h3>\n\n\n\n

I have always been a really big fan of mushrooms. Just saut\u00e9ed with onions and well seasoned they make really super also for a hummus topping<\/a>. As a rule, I have always taken mushrooms for this. But for the pearl couscous in tomato sauce I decided to use oyster mushrooms<\/strong>. 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<\/strong> to the dish.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

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Recipe for pearl couscous in tomato sauce with fried mushrooms<\/h2>\n\n\n
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