Vegan Couscous with Shiitake, Tomatoes, and Corn

This delicious and easy vegan couscous with shiitake, tomatoes, and corn is perfect for a last minute picnic or potluck. It can be served hot or room temperature, or even as a salad if you want to replace the couscous for Israeli couscous, or wild rice. I have made this same recipe with quinoa, white rice, and farro, and it always turns out delicious!

I love how fast it is to cook couscous. In less than 30 minutes this delicious dish is ready to be enjoyed. When I use a different grain such as quinoa, farro, or rice, it takes a bit longer, but it is nice to change and experiment from time to time.

You can substitute basil for parsley, shiitake for portobello mushrooms, and shallots for red onions. This versatile recipe is wonderful with baked tofu and greens.

Easy Vegan Couscous with Shiitake Mushrooms, Tomatoes and Corn

Ingredients

1/4 cup extra-virgin olive oil
2 pints cherry tomatoes
2 cups fresh corn kernels
3 cups shiitake mushrooms, sliced
3 cloves garlic, minced
1 small shallot, minced
1 package couscous
1-quart vegetable broth
sea salt and freshly ground pepper to taste
1 bunch basil, chiffonade (about 1 cup)

Instructions

In a large saucepan (a heavy cast-iron skillet works best) over high-medium heat, add the olive oil and tomatoes. Season with salt and pepper to taste. Allow the tomatoes to cook for 3 to 5 minutes, add the shallots and garlic and toss. Cook for another 2 to 3 minutes, until the tomatoes, start to blister. Set aside.

Using the same skillet add the shiitake mushrooms and cook for about 5 to 8 minutes, or until lightly browned. Add corn and cook for 3 to 5 minutes. Combine with tomatoes.

In a medium pot, prepare the couscous according to directions on the package, using the necessary amount of vegetable broth instead of water. Fluff couscous with a fork and carefully combine with vegetables.

Transfer to a platter and top with basil. Drizzle some olive oil and serve.