Creamy pearl couscous with mushrooms and thyme

Creamy pearl couscous with mushrooms and thyme

Recipe by CookingIsLifestyleCourse: Dinner Recipes, Main Food Recipes, Vegetarian Recipes
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

250

kcal

Ingredients

  • 150g pearl couscous

  • 200g mushroom mix

  • 100g chestnut mushrooms

  • 8 sprigs of thyme

  • 3 sprigs of fresh oregano

  • 1 yellow pepper

  • 1 onion

  • 2 garlic cloves

  • 1 cube of mushroom (50ml of mushroom broth)

  • 2 tbsp ricotta

  • Optional: pine nuts

Directions

  • Chop the onion and finely chop the garlic. Cut the bell pepper into cubes. Cut the mushrooms into rough pieces/slices. Remove the thyme and oregano leaves from the stems. Finely chop the oregano.
  • Heat a good splash of olive oil in a frying pan. Saute the onion. Add the garlic, thyme and bell pepper and cook for 6 minutes.
  • Prepare the pearl couscous according to the package.
  • Add the mushrooms to the frying pan and fry until they have wilted.
  • Toast the pine nuts in a dry pan.
  • Crumble the stock cube over the mushrooms. Add the ricotta and a splash of water and stir well.
  • Add the pearl couscous and mix it together—season with pepper.
  • Divide the pearl couscous between the plates. Garnish with pine nuts and extra thyme.