Eastern Mushroom and Vegetable Couscous

Eastern Mushroom and Vegetable Couscous

Ingredients

  • 275g open-cup mushrooms
  • 250g couscous
  • 2 large carrots, sliced thinly
  • 1 tbsp olive oil
  • 1 red onion, cut into wedges
  • 2 garlic cloves, finely chopped
  • 227g tin of bamboo shoots 
  • 220g tin of water chestnuts
  • 125g cashew nuts, toasted
  • 2 tsp Chinese five spice 
  • 2 tbsp sherry
  • 2 tbsp soy sauce
  • 3 tbsp fresh coriander, chopped 

Method

  1. Cook couscous according to packet instructions. 
  2. Cook carrots in boiling water for 2 minutes, and then drain. 
  3. Heat oil in a large saucepan and cook onion and garlic for 1 minute. Add mushrooms, cover and continue to cook for 2 minutes. Stir in remaining ingredients and continue cooking for about 4 minutes.
  4. Stir in the cooked couscous for the last minute. Serve!

Roasted Sea Bass and Oyster Mushroom Sauce

Roasted Sea Bass and Oyster Mushroom Sauce

Prep time 5 minutes | Cooking time 20 minutes | Serves 4 | Indulge in garlicy sea bass drizzled in a creamy tarragon and mushroom sauce

Read more
Californian Stuffed Mushrooms

Californian Stuffed Mushrooms

Prep time 15 minutes | Cooking time 15 minutes | Serves 6 | A delicious and nutritious breakfast or light lunch

Read more