• 1/4 tbsp extra virgin olive oil
  • 1 clove garlic , finely chopped
  • 1/2 small courgette, halved & then cut lenghthwise into 1/4-inch-thick strips
  • 55g white button mushrooms thinly sliced
  • 2 pieces sun-dried tomato cut into thin strips
  • 50g couscous
  • 60ml stock
  • half a handfull fresh basil, chopped
  • salt & fresh ground pepper , to taste
  • 10g toasted pine nuts (just put them in a dry pan and heat and toss until browning)

A good, quick, hot vegan lunch this, with some really good flavours. I might also add in a stir of pesto if you were looking for a non-vegan version. (Also, if making vegan version, make sure your couscous is vegan, as it’s an odd pasta variant thing). This is a fast recipe, so set the couscous going just after you’ve prepped the veg, so that when the veg is cooked you can combine immediately.

Prep Time: 10 | Cook Time: 10 | Servings: 1

Nutritional Info: calories: 332, fat: 12.3g, carbs: 50g, protein: 10.6g

Ingredients picture:

prep the veg, start the couscous, NOW! (keeping back a couple of tbsp of stock for later on)

heat the oil over a medium-high heat, and add the courgette and garlic, stir for 2-3 minutes

add the mushrooms, sundried tomatoes, basil and stock

stir fry for 2-3 more minutes, until the courgettes are ‘crisp-tender’

combine with the (fluffed) couscous and pine nuts, stir, season, drizzle with a tiny bit of olive oil, and serve!


Based on a modified version of a recipe from the Mediterranean Vegan Kitchen.