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Creamy pearl couscous with mushrooms and thyme

Creamy pearl couscous with mushrooms and thyme

4 from 1 vote
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Course: Dinner Recipes, Main Food Recipes, Vegetarian Recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 250kcal


  • 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


  • 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.


Calories: 250kcal

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