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AI-generated illustration of fine couscous with browned mushrooms, green peas and chopped parsley.

One-Pan Mushroom Pea Couscous

Fluffy couscous with browned mushrooms, green peas, lemon, and herbs in one pan.
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Prep Time 10 minutes
Cook Time 15 minutes
Covered rest 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 242
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 8 oz 225 g cremini mushrooms, sliced
  • 2 garlic cloves minced
  • 1 1/2 cups 360 ml low-sodium vegetable broth
  • 1 cup 175 g dry couscous
  • 1 cup 140 g frozen peas
  • 1/2 tsp dried thyme
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped parsley
  • 1 tbsp lemon juice

Method
 

  1. Heat the oil in a large skillet over medium-high heat. Cook mushrooms for 5 to 6 minutes until browned.
  2. Add garlic and thyme and cook for 30 seconds. Pour in broth, salt, and pepper and bring to a boil.
  3. Add the frozen peas to the boiling broth and cook thoroughly according to their package instructions, until steaming hot throughout. Bring the broth back to a boil, stir in the couscous, then remove from the heat, cover, and rest for 5 minutes.
  4. Fluff with a fork and finish with parsley and lemon juice.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Timing estimate: 10 minutes preparation, 15 minutes cooking and 5 minutes covered couscous rest; about 30 minutes in total. Cook frozen peas thoroughly according to their package instructions before the off-heat couscous rest; allow longer if the package requires it.