Cold winter temperatures have arrived and this dish is a perfect comfort food for these chilly nights. In this recipe by Supper with Michelle, you will want to caramelize or brown the mushrooms instead of a simple saute, the enhanced taste is worth a little extra attention. You should be able to find pearl (or Israeli) couscous readily available at the grocery store. Brown rice or any whole grain would be a great substitute if you can't find the couscous.
Pearl Couscous with Mushrooms & Spinach
By Supper with Michele from Food52
8 ounces cremini mushrooms or a mushroom of your choice, sliced 1/2-inch thick
2 cups Israeli or pearl couscous
1 small yellow onion, thinly sliced
1 clove garlic, minced
1 c fresh chopped spinach
2 T plain Greek yogurt or sour cream
3 T unsalted butter
2 to 3 T olive vegetable oil (or just enough to coat your skillet)
Salt and ground pepper to taste
Prepare couscous according to package instructions and set aside.
Heat oil in a medium sized heavy bottom skillet (preferably cast iron). Add mushrooms in a single layer (you may have to do this in two batches). Cook 2 minutes until browned and then flip and cook for 2 minutes on the second side. Remove from pan. In the same skillet, melt 1 T butter and add onions sauteing them until they are golden brown, about 15 minutes. Melt 2 additional tablespoons of butter and add garlic and spinach. Gently stir in couscous, then stir in the mushrooms and yogurt.