Pearl Couscous with Wild Mushrooms, Sun-Dried Tomatoes and Roasted Broccoli

A warm, umami-packed grain bowl layered with earthy mushrooms, charred broccoli, and lemon-brightened comfort

Some meals don’t need complexity — they need depth. This pearl couscous bowl hits with nutty toasted grains, umami-packed wild mushrooms, and the sharp-sweet hit of sun-dried tomatoes. Charred broccoli brings the crunch, lemon zest lifts the finish, and toasted pine nuts seal the deal.

I use dried wild mushrooms (this mix from The Wild Mushroom Co. is excellent) and soak them in hot water to make a broth that infuses every bite. That’s the trick: cooking the couscous in mushroom stock instead of plain water brings a whole other layer. And removing the mushrooms mid-cook? It lets them keep their bite when you fold them back in.

Roast your broccoli hot (425°F) until golden and blistered. Plate it on top. Add lemon zest, Parmesan cheese, and pine nuts to finish. It’s earthy, bright, savory, and clean. It’s what a plant-forward dinner should feel like.

Whether you’re making this on a Tuesday or dressing it up for guests, it hits that rare place between rustic and refined.

INGREDIENTS

• 1 ounce dried wild mushrooms

• 2 cups boiling water

• 2 tablespoons extra virgin olive oil

• 1 cup pearl couscous

• 2 cups broccoli florets

• 1⁄2 cup sun-dried tomatoes, chopped

• 1 shallot, finely chopped

• 3 cloves of garlic, minced

• 1 tablespoon soy sauce

• 1⁄2 tablespoon balsamic vinegar

• 2 tablespoons pine nuts, toasted

• 2 tablespoons Parmesan cheese, grated

• 1 lemon, juiced and zested

• to taste, salt and ground black pepper

DIRECTIONS

1. Rehydrate the Mushrooms:
   Place the dried mushrooms in a bowl and pour in 2 cups of boiling water. Let soak for 20–30 minutes until softened. Strain through a fine mesh sieve, reserving the soaking liquid. Roughly chop mushrooms.

2. Roast the Broccoli:
   Preheat oven to 425°F (220°C). Toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until golden and crisp on the edges.

3. Build the Base:
   Heat 1 tablespoon of extra virgin olive oil over medium heat in a deep pan. Add the shallot and garlic, and cook for 2–3 minutes until fragrant. Add the chopped mushrooms and sun-dried tomatoes, and cook for 6-7 minutes until soft and slightly caramelized. Deglaze the pan with the soy sauce and balsamic vinegar, scraping up any bits stuck to the bottom of the pan. Remove the vegetables.

4. Toast the Couscous:
   Add 1 tablespoon of extra virgin olive oil, and stir in the pearl couscous. Pour in the reserved mushroom soaking liquid. Bring to a simmer, cover, and cook 10–12 minutes until the couscous is tender and liquid absorbed.

5. Finish the Couscous:
   Stir the mushroom mixture back into the couscous. Add lemon juice. Season with salt and ground black pepper to taste. Spoon the couscous into shallow bowls.

6. Plate and Serve:
   Spoon the couscous into shallow bowls. Top with roasted broccoli florets. Garnish with toasted pine nuts, grated Parmesan cheese, lemon zest, and a crack of ground black pepper.

NOTES

• Garlic Oil: For an extra layer of flavor, gently sauté thinly sliced garlic in extra virgin olive oil until just golden, 4-5 minutes, then drizzle over the finished dish as a warm, aromatic garnish.