Eastern Mushroom and Vegetable Couscous

Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 4
For a weekday veggie supper

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!
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