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