Maple-Sriracha Mushroom & Kidney Bean Couscous Recipe – Quick & Easy

Last Updated on 2 months by Neha Deshmukh

Maple-Sriracha Mushroom & Kidney Bean Couscous Recipe – Quick & Easy

Introduction

Okay, friends, let me tell you about this dish! I stumbled upon this Maple-Sriracha Mushroom & Kidney Bean Couscous recipe when I was craving something comforting, a little bit sweet, a little bit spicy, and definitely quick. It’s become a weeknight staple in my kitchen, and I just had to share it with you. It’s seriously so easy to throw together, and the flavour combination is just… wow. Trust me on this one!

Why You’ll Love This Recipe

This isn’t just another couscous recipe. The maple syrup and sriracha create this incredible sweet-heat balance that’s seriously addictive. Plus, it’s packed with protein from the kidney beans and earthy goodness from the mushrooms. It’s a complete meal that comes together in under 30 minutes – perfect for busy evenings!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1.5 cups water (355ml)
• 1 cup uncooked couscous (approx. 170g)
• 1 tablespoon olive oil (15ml)
• 2 tablespoons olive oil (30ml)
• 2 tablespoons finely chopped garlic
• 1 tablespoon garlic paste (approx. 15g)
• 1 small green chili, chopped (optional, for extra heat!)
• 1 large onion, sliced
• 1.5 cups mushrooms, sliced (approx. 150g)
• 4 tablespoons tomato paste (approx. 60g)
• 1 tablespoon maple syrup (15ml)
• 2 tablespoons soya sauce (30ml)
• 1 tablespoon white vinegar (15ml)
• 1.5 cups cooked kidney beans (approx. 225g)
• 1.5 tablespoons sriracha sauce (approx. 22ml)
• 1.2 tablespoons chili flakes (optional, for extra heat!)
• 4 tablespoons spring onions, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things that make this recipe shine:

• Maple Syrup: I love using maple syrup as a natural sweetener. It adds such a lovely depth of flavour that regular sugar just can’t match. You can use golden syrup in a pinch, but maple is chef’s kiss.
• Sriracha: This is where the heat comes from! Feel free to adjust the amount to your liking. I’m a medium-spice kinda gal, but if you like it fiery, go for it!
• Couscous: Couscous is a lifesaver on busy weeknights. It cooks in just 5 minutes! It’s a great alternative to rice or quinoa when you’re short on time.
• Kidney Beans: These little guys are packed with protein and fibre, making this a really satisfying meal. You can use canned kidney beans (drained and rinsed) to save time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the couscous going. Bring 1.5 cups (355ml) of water to a boil. Add the couscous, 1 tablespoon (15ml) of olive oil, and a pinch of salt. Give it a stir, then cover and cook for 4-5 minutes. Once it’s cooked, fluff it up with a fork and set it aside.
2. Now, heat 2 tablespoons (30ml) of olive oil in a large skillet over medium heat. Add the chopped garlic and garlic paste, and sauté for just a minute until fragrant – you don’t want it to burn! Add the chopped green chili if you’re using it.
3. Toss in the sliced onion and stir-fry for about 2 minutes, until it becomes translucent and softened.
4. Add the sliced mushrooms and cook for another 3 minutes, until they’re tender and slightly browned.
5. Stir in the tomato paste and cook for 1 minute, letting it coat the mushrooms and onions. This really deepens the flavour.
6. Time for the flavour bomb! Add the maple syrup, soya sauce, white vinegar, sriracha sauce, chili flakes (if using), and a pinch of salt. Stir everything well and cook for 2 minutes, allowing the sauce to simmer and thicken slightly.
7. Gently fold in the cooked kidney beans and simmer for another 1-2 minutes, until they’re heated through and the sauce has thickened to your liking.
8. Finally, garnish with chopped spring onions and serve hot over the fluffy couscous. Enjoy!

Expert Tips

• Don’t overcook the garlic! Burnt garlic is bitter and will ruin the flavour of the dish.
• Taste the sauce as it simmers and adjust the seasoning to your liking.
• If the sauce gets too thick, add a splash of water to thin it out.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your sriracha sauce to ensure it doesn’t contain any fish sauce.
• Gluten-Free Adaptation: Use tamari instead of soya sauce to make this gluten-free.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of sriracha and chili flakes. My friend, Priya, actually leaves them out entirely for her kids!
• Quick Weeknight Meal Variation: I sometimes use pre-cut mushrooms and pre-cooked kidney beans to make this even faster. No judgement here!

Serving Suggestions

This Maple-Sriracha Mushroom & Kidney Bean Couscous is delicious on its own, but it also pairs well with:

• A side of steamed greens like spinach or kale.
• A dollop of plain yogurt or vegan yogurt for a cooling effect.
• A sprinkle of toasted sesame seeds for added crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is this dish suitable for meal prepping? Absolutely! It reheats beautifully and is perfect for packing lunches.
• Can I use a different type of bean? Definitely! Black beans, chickpeas, or even cannellini beans would work well.
• What can I substitute for maple syrup? Golden syrup or honey can be used as substitutes, but the flavour will be slightly different.
• How can I adjust the heat level? Start with a small amount of sriracha and chili flakes, then add more to taste.
• Can I make this ahead of time? You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just add the kidney beans and couscous when you’re ready to serve.