This easy tomato-basil pearled couscous brings together the classic flavors of summer tomatoes and basil and delicious creamy fresh mozzarella cheese.
This easy tomato-basil pearled couscous is an amazing vegetarian dinner recipe. It brings together a classic combination of tomato and basil and adds perfectly al dente couscous, mushrooms, and arugula. Top the finished dish with freshly torn mozzarella! It melts right into the dish and tastes absolutely amazing.
How to Make this Tomato-Basil Pearled Couscous:
First, you’ll start with the aromatics – shallot and garlic – and sauté them until just beginning to turn golden brown. Next, you’ll add the mushrooms and cook them until they begin to brown. After the mushrooms brown, add butter and couscous and cook until the couscous turns golden-brown. This usually takes about 3-5 minutes.
Once the couscous is golden brown, you’ll add white wine (or vegetable stock) and water. From there, it’s just a matter of adding the freshly chopped and halved tomatoes and letting the dish simmer until the couscous absorbs most of the liquid. A few minutes before the couscous is al dente, toss in the arugula and the basil and cook until wilted.
I served this dish with freshly torn mozzarella, but you can top this with freshly grated parmesan or even shaved ricotta salata! However you serve this tomato-basil pearled couscous, it’s going to be a winning dish!
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Easy Tomato-Basil Pearled Couscous
- 2 teaspoons extra virgin olive oil
- 2 shallots peeled and minced
- 4 cloves garlic peeled and minced
- 10 ounces cremini mushrooms trimmed and sliced
- 2 tablespoons butter
- 1½ cups pearl couscous
- ½ cup white wine or vegetable stock
- 1 cup vegetable stock
- 1 pint cherry tomatoes halved
- 1 ripe tomato chopped
- ½ teaspoon dry thyme
- 4 ounces arugula
- ½ cup roughly chopped fresh basil loosely packed
- Salt, pepper, and crushed red pepper to taste
- 4 ounces fresh mozzarella torn
- Sliced basil leaves
- Extra virgin olive oil
- Freshly cracked black pepper
Cook the Aromatics:
- Heat the oil in a wide pot over medium heat. Once hot, add the shallot and cook for 3-5 minutes until it just begins to turn golden brown.
- Add the garlic and cook for 1 minute more.
Cook the Mushrooms:
- Add the mushrooms to the pot and season with salt and pepper. Cook for 5 minutes until they begin to brown. Melt the butter into the pot.
Toast the Couscous:
- Add the couscous to the pot and cook, stirring regularly, until it begins to turn golden brown, about 3-5 minutes.
- Add the white wine and stock and bring to a boil.
Simmer the Couscous:
- Reduce heat to low and add the tomatoes to the pot. Season with salt, pepper, thyme, and crushed red pepper. Simmer for 10-12 minutes or until the couscous is almost tender and the liquid is almost completely absorbed. If the couscous seems dry, add a touch more liquid. Taste and season again to your preferences.
Cook the Greens:
- Add the arugula and basil to the pot and cook for 3-4 minutes more until the couscous is tender and the greens are wilted. Turn off the heat.
- Divide the cooked couscous between shallow bowls and garnish with basil leaves, mozzarella, a drizzle of extra virgin olive oil, and black pepper. Enjoy!