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80g couscous

8 chestnut mushrooms, quartered

12 cherry tomatoes, halved

1 onion, finely chopped

1 clove of garlic, finely chopped

1 tablespoon chopped fresh thyme

1 teaspoon of rapeseed oil

Salt

Pepper

Quick mushroom couscous

preparation 6 mins • you cook for 6 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

If you want a dish that looks great and tastes great but is super quick and super simple, then this is the recipe for you. At only 189 calories per person, this recipe combines the earthy flavours of chestnut mushrooms and thyme, with the juiciness of cherry tomatoes. Add in some light and fluffy couscous to bind everything together and you have a weeknight meal that both your waistline and tastebuds can enjoy. This is a two part recipe. In part one we start cooking the mushrooms and couscous and in part two, we bring everything together and serve.

Large frying pan/wok

Medium saucepan with lid

Fork to fluff up the couscous

Spoon to stir

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Before you start, have all the ingredients out and prepared. Have both your frying pan./wok and saucepan on the hob. Boil your kettle, turn your frying pan onto a medium heat then click here!

Nothing to do just click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Turn your frying pan/wok onto a medium heat and pour in a teaspoon of rapeseed oil.

Throw in the onions, garlic and thyme. Stir together and cook for 30 seconds to cook out the raw flavour of the onions. Add the mushrooms and tomatoes, together with a pinch of salt and pepper. Stir and leave to cook gently on a medium heat.

Put the couscous into your saucepan, add a small pinch of salt and pepper then pour iover enough boiling water to barely cover the couscous. Turn the heat up high and when the water comes back to the boil, remove from the heat, place the lid on top and leave for 5 minutes.

After 5 minutes remove the lid from the couscous - all the water will have been absorbed. Use a fork to fluff up the couscous and then add it to the pan/wok. Stir everything together to get the couscous nicely coated with all the delicious flavours.

To serve, simply spoon into your plates or bowls.

I hope the you enjoy it! 

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