Saturday 20th June | 12pm | Facebook Live
Garlic Mushroom Cous Cous
It can be eaten as a salad or a side dish or a light lunch! Can be consumed hot or cold! Great meal for lunch boxes !
Prep Time: 10 min
Cook Time: 10 min
Serves: 2 (as a light lunch)
Ingredients:
1 cup or 150gms Couscous
200gms Chestnut or baby Portobello mushrooms washed and sliced
1 and 1/2 cup or 350 ml Water
Salt to season
2 tbsp or 32ml fresh lemon juice
1 tbsp or 15 ml Olive Oil
5 large cloves or 25gms minced Garlic
1 Whole dry red chilli
Method:
- Take a pot, place it on high heat, add the water with salt and 1 Tbsp lemon.
- Once the water starts to boil turn the stove off.
- Add the Mushrooms to water mixture above, mix and cover for 5 min.
- Then strain the mushrooms and collect the liquid in a bowl.
- In a pan, heat the olive oil.
- Add in the minced Garlic and chop one whole dried red chilli into it, saute for 30 seconds.
- Add the mushrooms and saute until brown.
- Add in the strained mushroom broth and allow it to come to a boil.
- Take it off heat, add in the Couscous and fold it.
- Cover with a snug lid and let it rest for 8 to 10 minutes.
- Open, fluff with a fork and add additional fresh 1tbsp of lemon juice and give it a final mix.
- Enjoy hot or cold !
Chef Garima Poddar
Chef Garima Poddar based in Birmingham, UK is a 100 Women Achiever awarded by the President of india for Globalising Indian cuisine.She won the IIHM Young Chef London Winner. Is a TedX Speaker and her aim is to make the world a tastier place to live in.
