Lemon Herb Couscous Bowl with Garlicky Vegan Butter Oyster Mushrooms
This vegan couscous bowl is bright, savory, and deeply satisfying. Fluffy couscous tossed with fresh herbs and lemon meets golden garlicky oyster mushrooms sautéed in vegan butter and olive oil. It’s a simple, Mediterranean-inspired plant-based meal that tastes rich but feels light—perfect for a healthy vegan lunch or easy weeknight dinner.
Ingredients
For the Garlicky Vegan Butter Oyster Mushrooms
- 12 oz 340 g oyster mushrooms (King Mushroom Farm recommended), torn into large pieces
- 3 tablespoon vegan butter
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic thinly sliced
- ½ teaspoon pink Himalayan salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon lemon zest optional, for extra brightness
- For the Lemon Herb Couscous
- 1 cup dry couscous
- 1¼ cups boiling water or vegetable broth
- 2 tablespoon extra virgin olive oil plus more for finishing
- ½ teaspoon pink Himalayan salt or to taste
- Zest of 1 lemon
- ¼ cup fresh lemon juice about 1 large lemon
Greens & Herbs
- 1 packed cup arugula
- 1 packed cup Swiss chard finely chopped
- ½ cup fresh parsley finely chopped
- For Serving Optional but Recommended
Extra lemon wedges
- Extra olive oil for drizzling
- Flaky pink salt or sea salt
Instructions
- Cook the couscous according to package directions. Fluff with olive oil, lemon juice, zest, and pink salt.
- Sauté oyster mushrooms in olive oil and vegan butter until golden and crispy at the edges.
- Add garlic and cook just until fragrant.
- Toss couscous with parsley, arugula, and chopped chard.
- Top with garlicky mushrooms and finish with extra lemon and olive oil.