Name: MUSHROOM COUSCOUS MEAL PREP IDEA
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups portobello mushrooms, sliced; 1 cup spinach, thawed and squeezed ((optional)); 1 small onion, diced; 2 garlic cloves, chopped; 2 cups Israeli couscous; 6 beetroot, cooked; 4 eggs, hard boiled; 3 Tbsp olive oil; salt and pepper to taste

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This is one of our favourite recipes perfect for this season: a delicious and earthy mushroom couscous.
It tastes so good, it’s vegan, healthy and it makes a great meal prep ready in 20 minutes.

I also love some beetroot salad and hard-boiled eggs on the side: they add variety, different flavors and plenty of vitamins and protein. A budget-friendly combination that makes this mushroom couscous meal healthier and more substantial, in no time.

WHAT YOU NEED FOR THIS RECIPE:

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Israeli (or pearl) couscous
Portobello mushrooms
Spinach (optional)
Cooked beetroots
Eggs
Feta (optional)
Onion
Garlic
Olive oil
Salt & pepper

WHAT TO DO:

Saute’ sliced mushrooms and spinach in some fragrant olive oil, garlic and onion. Cook for 10 minutes.
Stir in cooked Israeli couscous and cook for a further couple of minutes.
Place the couscous into the meal prep containers and add some boiled eggs and beetroot salad on the side. Done.

WHAT TO LOVE:

It’s healthy and seasonal
It tastes so good
Quick and easy to make
Budget-friendly
Ready in 20 minutes
Packed with protein, veggies and grains

You will love Israeli couscous, it has a slightly chewy texture, similar to barley or pasta and it’s delicious as a salad. And this mushroom couscous tastes so good warm or cold and it’s so versatile, somewhere between a risotto and a salad.

Let me know if you make it, I would love to hear from you. Happy meal prep!

Print Recipe

MUSHROOM COUSCOUS MEAL PREP IDEA

This flavorsome and earthy mushroom couscous is quick and easy to make. Warm or cold, delicious either way, it's perfect for meal prep, healthy and ready in no time. Add some cooked beetroots and hard-boiled eggs on the side and get plenty of vitamins and protein.

Prep Time5

Cook Time15

Total Time20

Keyword: mushroom couscous meal prep

Servings:

Author: Katia

Ingredients

2 cups portobello mushrooms, sliced
1 cup spinach, thawed and squeezed (optional)
1 small onion, diced
2 garlic cloves, chopped
2 cups Israeli couscous
6 beetroot, cooked
4 eggs, hard boiled
3 Tbsp olive oil
salt and pepper to taste

Instructions

Cook the couscous: heat 1 tablespoon of oil in a medium pot, pour in the couscous and stir to coat with oil. Toast for a couple of minutes, pour in 4 cups of water, salt (approx 1/2 tsp) and bring to a boil. Decrease the heat to a simmer and cook for about 8-10 minutes or until al dente, stirring occasionally. Drain off excess liquid. Alternatively, cook the couscous according to the package directions.
Then heat 2 Tbsp of olive oil in a large frying pan. Add the garlic, onion and sauté for 3 minutes until soft. Add the sliced mushrooms, the thawed and squeezed spinach, salt and pepper and cook for about 10 minutes on medium heat.
Stir in the couscous and cook for a further couple of minutes, stirring. Taste and adjust the seasoning to your taste.
Place the mushroom couscous into the containers. Add 1 hard-boiled egg per each container and some beetroot salad on the side. Topped with crumbled feta if you have it on hand.