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Spiced couscous salad with grilled portobello mushrooms (v, lf)

An easy, summer-appropriate salad that comes together in under 15 minutes.
Serves 2, but increase ingredient quantities as needed.
Vegan and low in fat.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1 tsp dried paprika
1/2 tsp dried onion powder
1/4 tsp dried chilli powder
Decent pinch salt
Decent pinch sugar
Few cracks black pepper
1/2 cup dry couscous
3/4 cup boiling water
4 portobello mushrooms
1 medium carrot, diced
1/2 to 3/4 cup fresh snow peas / mange tout
Small bunch fresh mint leaves (a decent handful), roughly torn

1. Heat your grill to high and combine the paprika, onion, chilli, salt, sugar and black pepper in a small bowl or container.
2. Add the coucous and boiling water to a large bowl along with 1 tsp of the spice mix. Whisk together and cover with a plate or tea towel. Allow to stand for 3 minutes.
3. Meanwhile, rub the remainder of the spice mix into the tops of your mushrooms and then place the mushrooms under your grill (top side up).
4. When the couscous has stood for 3 minutes, add the diced carrot, snow peas / mange tout and mint leaves to the bowl and stir through. Cover and allow to stand for a further 3 to 5 minutes, or until the mushrooms are sufficiently grilled.
5. Divide the couscous into two portions and serve each topped with two mushrooms.