Red Pepper and Mushroom Couscous
Posted on November 29, 2012 by The Gourmet Vegan - No Comments
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 |
INGREDIENTS
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
METHOD
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.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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