Funky mushroom couscous

Funky Mushroom couscous

The perfect easy mid week lunch.

 Ingrediants

100g couscous plain or you can buy a packet of ready flavoured couscous 

160ml of boiling water 

vegan stock cube if you are using plain couscous 

knob of vegan marg or drizzle of olive oil

All waiting to be used

5-7 large white mushrooms, chopped into large cubes

handful of fresh parsley roughly chopped

2 Tbs of mild olive oil
2 spring onions
sprinkle of asafetida (hing)

1 tsp of dried parsley  

salt and black pepper to taste

if you are using unflavoured couscous you can add garlic powder, paprika, oregano, parsley or basil to improve the flavour x

dry flavoured coucous from a packet

Method 

1. Put the kettle on and put the cous cous into a heat proof container. Pour over the 160ml of water and cover until all the water has been absorbed takes around 5mins. 2. Whilst the couscous is hydrating put some oil into a large frying pan and chop the spring onion into small rounds, chop the mushrooms and add both to the pan with the dried parsley, salt, hing and black pepper. Stir fry on a medium high heat until the mushrooms become darker and some have brown edges, Add half the chopped parsley and fry for a min longer.
 3. Fluff the cous cous with a fork add a knob of vegan marg or olive oil and stir through with the mushrooms. Add the last half of the chopped parsley and serve. I served mine with chopped tomato with some black pepper on top.

The couscous and water

The mushrooms cooking

The finished dish