Creamy Pearl Couscous with Mushrooms and Kale



  • 450g mushrooms (Shitake used in this recipe, but use whatever mushrooms you can get)
  • 3 cups 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
  • 2 handfuls spinach or kale washed and roughly chopped
  • 2 tablespoons almond milk
  • 2 tablespoons olive oil
  • Juice from 1 lemon
  • Lemon zest


  • 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 saute 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 saute 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.