Eastern mushroom and vegetable couscous

Eastern mushroom and vegetable couscous


  1. Cook couscous according to packet instructions.
  2. Cook carrots in boiling water for 2 minutes, and then drain. 
  3. Heat oil in a large saucepan and cook onion and garlic for one minute.  Add mushrooms, cover and continue to cook for 2 minutes.
  4. Stir in remaining ingredients and continue cooking for about 4 minutes. Stir in the cooked couscous for the last minute.

Recipes from www.justaddmushrooms.com

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A deliciously low fat and low calorie couscous to have a main meal meal or side dish


250g (9oz) couscous
2 large carrots, sliced thinly
15ml 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
2 tsp Chinese five-spice seasoning
2 tbsp sherry
2 tbsp soy sauce
3 tbsp chopped fresh coriander


Time: 15 mins
Serves: 4
Nutrition: Cals 430, Fat 20g