Red Pepper and Mushroom Couscous

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.

save_time10 Minutes servesServes 2 nut? 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

Print Recipe

Print Friendly, PDF & Email

comments