Italian Seasoned Couscous
Couscous, Italian seasoning, celery, onion, mushrooms, garlic, and a nutritious walnut topping come together in this satisfyingly savory dish. Serve with roasted vegetables, soup, or salad.
Calories per serving: 370
Ingredients
- 3 TBS +1 tsp vegan butter divided
- 8 oz sliced crimini or button mushrooms
- Garlic powder
- 1 cup vegetable broth
- Scant 1 cup uncooked couscous
- .5 tsp salt
- 1.5 TBS Italian seasoning divided
- 1 heaping cup roughly chopped celery
- 1 heaping cup roughly chopped yellow onion
- 5 cloves garlic minced
- Black pepper to taste
- Red wine vinegar
- FOR THE TOPPING:
- 1 cup walnut pieces
- 2 TBS nutritional yeast
- 1 tsp garlic powder
- 1 tsp celery salt
- Optional garnish: fresh parsley,green onion, chives, fresh thyme
Instructions
- Heat 1 tsp butter in a medium-large skillet. Once hot, add the mushrooms. Season with a pinch of salt and a dash of garlic powder. Cover and cook for about 8 minutes, until mushrooms have released their liquid and most of the liquid has dried.
- While the mushrooms are cooking, add broth and 1 TBS vegan butter (optional) to a medium pot. Bring to a boil. Stir in the salt and .5 TBS Italian seasoning. Remove from heat. Stir in the uncooked couscous. Cover and let steam while you prepare the veggies.
- Heat a large skillet with 2 TBS butter over medium-high heat. Add the celery and onion. Saute until beginning to brown slightly, about 5 minutes. Add the minced garlic and 1 TBS Italian seasoning. Reduce heat to medium and cook for 5 more minutes. Season with black pepper to taste.
- While the veggies are cooking, prepare the walnut topping. Add all topping ingredients to a food processor and pulse until walnuts pieces are a small crumb.
- When veggies are finished cooking, toss veggies, couscous, and a splash of red wine vinegar together in a large bowl. Top each serving with the walnut topping and any desired garnishes.