Name: Pearl Couscous Risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 -4 servings
Ingredients: 1-2 tbsp olive oil; 2 shallots (peeled and finely diced); 10 ½ oz (300g) wild mushrooms (diced if large (I used frozen)); 3 ½ oz (100g) peeled and cooked chestnuts (roughly chopped); 1 cup giant couscous; 2 cups (450ml) hot vegetable stock (you might not need to use it all); 150 | 5 1/2oz fresh spinach; small piece of (vegetarian Parmesan rind (optional)); 2 tbsp grated (vegetarian Parmesan cheese); salt and pepper to season; fresh chopped flat leaf parsley to serve; truffle oil to serve (optional)

You will also love… my Vegetable Halloumi Curry

Pearl couscous with mushrooms, spinach and Parmesan

I can’t believe it has taken me this long to post this pearl couscous recipe – because it happens to be my go-to meal whenever I am stressed, tired or, let’s not be coy, hungover.

I was all three today and in need of comfort food big time. This recipe is sort of a cheat’s risotto using pearl couscous (Israeli Couscous) instead of rice.

I threw in a bag of frozen wild mushrooms straight from the freezer, a handful of cooked peeled chestnuts, spinach and Parmesan cheese.

Only a handful of ingredients, but when brought together deliciousness happens with minimum effort!

Cheat's risotto with couscous, wild mushrooms, chestnuts, spinach and Parmesan - ready in under 30 minutes!

How to Make Pearl Couscous Risotto

↓ For the full ingredients and detailed method, jump to the recipe card.

Heat the olive oil in a large pot or use low calorie cooking spray for a slimming version. Fry the shallots over low heat for about 5 minutes until softened.

Increase the heat and add the mushrooms and chestnuts. If using frozen mushrooms you can use them straight from frozen. Cook for 5 minutes, seasoning with salt and pepper.

Add the giant couscous, cheese rind (if using) and stir to combine. Gradually add the hot stock and simmer until the couscous is almost cooked through, stirring occasionally, about 10 minutes. Add more stock when the liquid is absorbed.

Tip in the spinach (you can use frozen spinach for ease) and stir until it wilts – it will only need a couple of minutes. Take out the cheese rind and stir in the grated cheese until it melts.

Serve with a generous sprinking of finely chopped flat leaf parsley, extra Parmesan and a drizzle of truffle oil.

Pearl Couscous Risotto Variations

This recipe is vegetarian if you use veggie Parmesan; leave the cheese out and it becomes vegan.

ADD PROTEIN If, on the other hand, you want to make it meaty, then a bit of cooked chicken is delicious in this dish and perfect way to use up roast leftovers.

MIX THINGS UP If you can’t find wild mushrooms you can use button chestnut mushrooms instead. And if chestnuts don’t float your boat – I adore them– you can leave them our or replace with walnuts which add a welcome crunch.

The spinach can also be replaced with kale or other greens – this is a versatile and easygoing recipe. Finish by garnishing with grated or shaved Parmesan and a drizzle of truffle oil – delicious!

SLIMMING WORLD VERSION This couscous recipe is slimming friendly – simply replace the oil with cooking spray such as Fry Light and leave out the chestnuts.