BlogDinnerEastern Mushroom and Vegetable Couscous

Eastern Mushroom and Vegetable Couscous

Eastern Mushroom and Vegetable Couscous

Serves 4

Ingredients

Cooking time: 15 minutes
Portions: 4

250g (9oz) couscous

2 large carrots, sliced thinly

15ml (1 tablesp) olive oil

1 red onion, cut into wedges

2 cloves garlic, finely chopped

275g (10oz) open cup mushrooms

227g can bamboo shoots 

220g can water chestnuts

125g (4½ oz) cashew nuts, toasted

10ml (2 teasp) Chinese five-spice seasoning

30ml (2 tablesp) sherry

30ml (2 tablesp) soy sauce

45ml (3 tablesp) chopped fresh coriander 

Method

Cook couscous according to packet instructions. 

Cook carrots in boiling water for 2 minutes, and then drain. 

Heat oil in a large saucepan and cook onion and garlic for one minute.

Add mushrooms, cover and continue to cook for 2 minutes.

Stir in remaining ingredients and continue cooking for about 4 minutes.

Stir in the cooked couscous for the last minute.

Serve!