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Rich Vegan Israeli Couscous with Tender Greens and a Bright, Lemony Finish
Alright now, if you’re movin’ down the flavor line and lookin’ for creamy comfort with a groove, we got just the thing—vegan creamy Israeli couscous that sings smooth like Raphael Saadiq’s “Movin’ Down the Line.”
This ain’t your everyday grain game—we’re talkin’ pearl couscous, big and round like little flavor drums, toasted first to bring that nutty bass note, then simmered low in almond milk till it turns silky and rich.
No more "bland vegan dinner" blues; with this you get bold, soulful layers in just 30 minutes.
Beats and Eats (music to pair with pearl couscous)
That song? It’s the perfect match—steady rhythm, subtle fire, and nothing but good movement.
There are many vegetable pairing options (cherry tomatoes, zucchini, spinach). After countless hours of recipe testing I landed on a few that would provide flavor, heartiness, and texture.
Shiitake mushrooms bring that deep umami soul, while kale adds earthy greens to keep things grounded. A hit of lemon zest and juice lifts it up bright, giving you a creamy, citrusy finish that glides across the palate like a Saadiq harmony.
Don’t have shiitakes? Slide in some oyster or cremini mushrooms and keep the vibe alive.
Serve cooked couscous with roasted carrots, air fryer roasted broccolini, or a crisp fennel-pear salad for a plate that moves with style and soul but stays vegan.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Ingredients
- 1 lbs shitake mushrooms
- 3 cups Israeli "Pearl" couscous
- 1 yellow onion thinly sliced
- 1 clove garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ tablespoon smoked sweet paprika
- 3 cups spinach or kale washed and roughly chopped
- 2 tablespoons almond milk
- 2 tablespoons olive oil
- Juice from 1 lemon
- Lemon zest
Instructions
- Toast the couscous in a skillet. Remove from skillet and then proceed to cook the couscous according to package directions.
- While couscous is boiling in a cast-iron skillet heat olive oil over medium to high heat, then add in mushrooms but be careful not to overcrowd the skillet. Cook until browned fully, flipping as needed. This should take about 3-4 minutes per side. Remove mushrooms from the pan and set aside.
- In the same skillet, add in your onions and sauté them for 10 to 15 minutes or until they become translucent. After about 10 minutes add the spices and stir.
- If needed add more oil. Add in garlic and sauté for 2 to 3 minutes and then stir in the spinach until it begins to wilt.
- Add the couscous, almond milk, mushrooms and lemon juice mix and simmer low heat for 2 minutes. Add zest, mix well taste and adjust seasoning as needed.