Name: Garlic mushroom with couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup couscous; 1 large vegetable stock cube; 1 cup boiling water; 1 small red onion, finely chopped; 400 gram can cannellini beans, rinsed; 250 gram cherry tomatoes, halved; 2 tablespoon bought italian dressing; 50 gram bought garlic butter; 4 large field mushrooms, thickly sliced; 150 gram green beans, halved crossways diagonally; 1/4 cup chopped flat-leaf parsley

Garlic mushroom with couscous

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

1 cup couscous

1 large vegetable stock cube

1 cup boiling water

1 small red onion, finely chopped

400 gram can cannellini beans, rinsed

250 gram cherry tomatoes, halved

2 tablespoon bought italian dressing

50 gram bought garlic butter

4 large field mushrooms, thickly sliced

150 gram green beans, halved crossways diagonally

1/4 cup chopped flat-leaf parsley

Method

1.Place couscous and crumbled stock cube in a heatproof bowl; stir in 1 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Add onion, cannellini beans, tomato and dressing; toss to combine.

2.Meanwhile, melt garlic butter in a large frying pan over high heat. Add mushroom and green beans; cook and stir for 3-5 minutes or until soft. Remove pan from heat. Stir in parsley. Season.

3.Serve mushroom and green beans with couscous mixture.

Use 2 chopped regular tomatoes instead of cherry tomatoes. Make ahead: Make couscous up to 3 hours ahead. Cover, then refrigerate.
Note

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Ingredients

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