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 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Keyword: mushroom couscous meal prep
Servings: 4
Author: Katia
Ingredients
2cupsportobello mushrooms, sliced
1cup spinach, thawed and squeezed(optional)
1small onion, diced
2garlic cloves, chopped
2 cupsIsraeli couscous
6beetroot, cooked
4 eggs, hard boiled
3Tbspolive 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.
Notes
It keeps well in the fridge up to 3 days.
Not freezable.
You can drizzle the beetroots with some olive oil, salt and pepper.