Cooking Mushroom Thyme Pearl Couscous Pilaf: The Process

• Start by heating the olive oil in your saucepan over medium heat. Once shimmering, add the diced onion and sauté until translucent and fragrant, about 3-4 minutes. Stir in the minced garlic and cook for another minute, making sure not to let it burn.
• Add the sliced mushrooms to the pan. Cook, stirring occasionally, until they release their moisture and start to brown—approximately 6-8 minutes. This step deepens the flavor and gives the pilaf a wonderful, meaty texture.
• Once the mushrooms have browned, stir in the pearl couscous and the dried thyme. Toast the couscous for 2-3 minutes, stirring frequently. This enhances the nutty flavor and prevents the grains from becoming mushy.
• Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the couscous has absorbed the liquid and is tender.
• Remove the pan from heat and let it sit, covered, for 5 minutes. Then, fluff the couscous gently with a fork. Sprinkle fresh thyme leaves over the top for a burst of herbal aroma and a lovely visual touch before serving.