Couscous with mushrooms and Pilarica beans

4

Easy

90min

AUTUMN, MUSHROOM TIME

With the arrival of autumn, the mushroom season begins and we can enjoy its flavor and take advantage of all its nutrients. Mushrooms are mushrooms that stand out for their high content of high-quality proteins , so their consumption is especially recommended for people who follow a vegetarian and vegan diet. In contrast, mushrooms stand out for their low carbohydrate and fat content since mushrooms are basically composed of fiber and water, which is why they help relieve constipation and lower cholesterol levels . Mushrooms are also rich in minerals such as:

• Potassium : mineral that helps balance water levels in cells, thus avoiding muscle cramps, tiredness and fatigue.
• Iron: is a vital mineral since it is responsible for transporting oxygen throughout the body, producing hemoglobin and collagen and preventing fatigue.
• Phosphorus: It is found mainly in teeth and bones and is responsible for the production of different proteins. Phosphorus along with group B vitamins is responsible for the proper functioning of the kidneys and heart.

And rich in:

• Vitamin D, which promotes the absorption of calcium and phosphorus.
• Vitamin B2 (riboflavin), which promotes the formation of antibodies and red blood cells.
• Vitamin B3 (niacin), responsible for keeping the nervous system healthy.

Depending on their flavor and texture, mushrooms can be combined with meat, fish, vegetables, cereals, legumes, eggs, etc. Let's go with the recipe!

COUSCOUS WITH MUSHROOMS AND PILARICA BEANS

Ingredients (4 small servings):

• 1 onion
• 2 cloves of garlic
• 50 g assorted mushrooms
• 200 g cooked Pilarica beans (or about 100 g dry)
• 200 g couscous
• 200 ml water
• Salt
• Olive oil
• Thyme

Preparation : (If the beans are already cooked: 90 minutes of preparation / *If the beans are not cooked: 8 hours of soaking + 90 minutes of preparation) 1. We start by soaking the mushrooms for approximately an hour. 2. Chop the onion and garlic and sauté everything together. 3. Drain the mushrooms, cut them a little and add them to the sauce when the onion is transparent. 4. Add salt to taste and let it fry for about 5 minutes. 5. Boil the 200 ml of water with salt, once it boils, turn off the heat and add the couscous. Cover it for 3 minutes. 6. After 3 minutes, add a splash of oil to the couscous and with a wooden spoon, stir well until the grains are separated and loose. 7. Add the cooked Pilarica beans to the sauce and the thyme. Mix well and serve the couscous with the sauce on top. Enjoy! *To boil the Pilarica beans, we must soak them overnight. The next day, we put them in a pot with cold water and bring them to a boil. We add cold water when the first and second boil starts and let it cook for about 45/60 minutes over low heat. Add salt halfway through cooking. The cooking time will depend on the type of water and whether the bean is new.