A MEAL YOU CAN MAKE
Mushroom couscous
Golden mushrooms & fresh parsley
About 28 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 250g Mushrooms, sliced
- 160g Couscous, dry
- 10g Garlic, minced
- 15ml Olive oil
- 15g Parsley, chopped
- 220ml Water
Allergens: Contains wheat (gluten). Check packets. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~369 kcal · 11g protein · 65g carbohydrate · 9g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Slice 250g mushrooms, mince 10g garlic and chop 15g parsley. Measure 160g couscous (dry) and 220ml water; follow the couscous packet if it needs more liquid.
Start the pan
Heat 15ml olive oil; fry 250g mushrooms (sliced) for 4 minutes, stirring, then add 10g garlic (minced). Add 220ml water, bring to the boil, stir in 160g couscous (dry) and cover. Turn the burner off; reserve the pan while the couscous absorbs the liquid.
Cook gently
Keep the heat OFF and leave the covered couscous to absorb the hot water. Follow the packet hydration time if longer. The pan remains reserved while the couscous rests.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Check the couscous is hydrated following the packet time. Fluff with a fork and add 15g parsley (chopped). Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.