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Spinach & Mushroom Pearl Couscous


  • 2 cups of Pearl Couscous

  • 2 garlic cloves

  • 1 cup of mushrooms

  • 1 cup fresh spinach ( I used frozen)

  • 2 cups of water ( you can use vegetable stock for more flavor)

  • 2 tbsp of butter

  • 1 tbsp of olive or avocado oil

  • 1/4 cup of grated parmesan

  • dried parsley for decoration


  1. Heat the butter in a large pan. Fry minced garlic over low heat.

  2. Increase heat and add mushrooms and spinach. If you're using frozen mushrooms & spinach, it's fine to keep them frozen. Cook for 3-5 minutes and season with salt & pepper and you can add any season of your choice for more flavor.

  3. Add couscous and stir to combine. Gradually add the water or stock and simmer until the couscous is almost cooked through, stirring occasionally, about 10-12 minutes. Add more stock or water when the liquid is absorbed.

  4. Tip in the spinach stir until tender. It only takes a few minutes.

  5. Spread the parmesan cheese until melts.

  6. Serve with a generous amount of parsley and extra parmesan.

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