Couscous Pilaf with Sauteed Mushrooms

Check ingredients as you prepare them. These checks stay on this page.

• 3 tablespoons olive oil (divided)
  Ingredient note

  Source: 3 tablespoons olive oil (divided)
• 14 ounces sliced mushrooms (I used cremini)
  Ingredient note

  Source: 14 ounces sliced mushrooms (I used cremini)
• 1 each small onion (chopped)
  Ingredient note

  Source: 1 small onion (chopped)
• 2 each celery stalks (chopped)
  Ingredient note

  Source: 2 celery stalks (chopped)
• 1 each medium carrot (chopped)
  Ingredient note

  Source: 1 medium carrot (chopped)
• ½ teaspoon ground coriander
  Ingredient note

  Source: ½ teaspoon ground coriander
• ½ teaspoon ground cumin
  Ingredient note

  Source: ½ teaspoon ground cumin
• ½ teaspoon onion powder
  Ingredient note

  Source: ½ teaspoon onion powder
• ¼ cup white wine (I used Pinot Grigio)
  Ingredient note

  Source: ¼ cup white wine (I used Pinot Grigio)
• 1 cup dry couscous (I used Israeli couscous)
  Ingredient note

  Source: 1 cup dry couscous (I used Israeli couscous)
• 2 cups vegetable stock
  Ingredient note

  Source: 2 cups vegetable stock
• ½ teaspoon salt (or to taste)
  Ingredient note

  Source: ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
  Ingredient note

  Source: ¼ teaspoon pepper (or to taste)
• 1 tablespoon hot sauce (I used Sriracha optional)
  Ingredient note

  Source: 1 tablespoon hot sauce (I used Sriracha optional)
• ¾ cup frozen peas
  Ingredient note

  Source: ¾ cup frozen peas
• 1 tablespoon fresh parsley (chopped)
  Ingredient note

  Source: 1 tablespoon fresh parsley (chopped)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. In a large skillet heat the 1 tbsp of the olive oil over medium high heat. Add the sliced mushrooms and saute until they start to brown, about 3 to 5 minutes. Remove from skillet and set aside.
2. In the same skillet add the remaining olive oil, add chopped onion, celery, carrot and cook for 3 to 5 minutes until the onion is translucent and celery is tender.
3. Add the coriander, cumin, onion powder and stir in the white wine. Add the couscous and vegetable stock, season with salt and pepper and stir well. Turn the heat down and cook for about 7 minutes. At this point most of the liquid should be absorbed.
4. Add the hot sauce and frozen peas and continue cooking for another 2 to 3 minutes until the remainder of the liquid is absorbed. Stir in the mushrooms.
5. Garnish with fresh parsley and serve warm.