Red Pepper and Mushroom Couscous
Couscous is so versatile. Personally I make it at least 2-3 times per week for serving with various dishes. As good as it is made with just a pinch of salt and vegan spread, this quick and simple recipe livens up the couscous and makes for a delicious accompaniment for stews or casseroles.
|10 Minutes||Serves 2||? kcal per serving
80g dry couscous (made up as per instructions with water and a pinch of salt)
1 medium red pepper, finely chopped
4 large mushrooms, finely shopped
2 cloves of garlic
1 teaspoon of panch phoran or fennel seeds
1 teaspoon of olive oil
1 teaspoon of vegan cooking spread
1 Heat the oil and cooking spread in a large pan and gently fry the garlic, pepper and mushrooms for a few minutes until softened.
2 Add the couscous and panch phoran ( Available Here ) and stir over a low heat for another minute to combine all the ingredients. Serve.