I was in the mood for Couscous for a while, but kept postponing making this recipe. Finally I made the Mushrooms Couscous and it turned out just as expected, delicious. It is one of those very easy to make recipes, perfect as a side dish or on its own. If you want to make it into a stand-alone dish, double the ingredients.
I’ve used only a few ingredients for this mushrooms couscous side dish. If I was to ignore the spices, it would have meant only two ingredients were needed for it. Because it is so easy to make, it takes a short time as well. From start to finish you will not need more than 15 minutes to prepare it. You can keep some couscous in the cupboards, for a quick lunch, if you don’t have loads of time. You can use, like I did, a shop-bought jar of wild mushroom in oil, or, alternatively, any kind of veggies in oil. The oil will give them a richness which makes the dish delicious. You will have some leftover oil that you can use on salads as a dressing, but make sure you keep the jar in the fridge after opening and you use it as soon as you can.
Ingredients for 2 servings of Mushrooms Couscous:
– 150g Couscous
– 1 jar of wild mushrooms in oil with herbs
– Nigella seeds
– sweet chilli flakes
Start by boiling water for the couscous. When is boiling, add the couscous and leave to cook for 11 minutes. The cooking time varies, so make sure you check the package before boiling the pasta. Meanwhile, drain the mushrooms and cut them in halves or quarters, depending on their size.
After the couscous is boiled, drain and rinse it with cold water. Add two spoons of oil and stir. Add the seeds, the freshly grounded chilli flakes, and the salt. Stir again to incorporate the spices. Tip over the chopped mushrooms and incorporate. The mushroom couscous is now ready to be served.