Prep 5 mins
Cook 10 mins
something different Aust Weight Watchers 4pts.
- 2 cups couscous
- 2 cups boiling vegetable stock
- 1 small onion, peeled and sliced
- 2 teaspoons olive oil
- 2 teaspoons cumin seeds
- 200 g button mushrooms, sliced
- 2 cups canned chick-peas or 2 cups cooked dried garbanzo beans
- 1 tablespoon parsley, chopped
- Place the couscous in a medium microwave-proof bowl and pour over the stock.
- Leave to stand 2 minutes then fluff up with a fork.
- Heat a non-stick pan with cooking spray and pour in the oil.
- Add the onion and cook until soft.
- Add the cumin seeds and cook for another minute.
- Add the mushrooms and cook while stirring.
- Drain and rinse the chickpeas (if using canned) and combine with the couscous.
- Heat the mixture in the microwave.
- Stir through the mushroom mixture and parsley.
This recipe is extremely bland. I like that it helped me clean out my fridge a little though. It also makes quite a bit. However, I'm a little worried most of it will just go to waste. blah.
I scaled this back to to 2 serves for the DM and myself but in honesty as a side I think a one serve would have adequate for us. I did have a slight comedy of dramas, went to get my chickpeas to find none only to find a certain male who will remain nameless had thrown them out after accidently opening them but did not cross off the pantry list or let me know, I also used spring onion/scallion for the onion, which I cooked with the cumin and then added the mushrooms with a little extra oil. Then when I went to add the chopped parsley found out the DM had thrown out in her helping stage. Well the DM and I enjoyed it with recipe #312374 but will make in the future again with a saucy lamb shank recipe. Thank you Sonya01, made for Recipe Swap32 September 09.
Although this had good flavour, we found it a tad dry. Possibly that's the way it should be? Maybe a few more mushrooms would moisten it a bit. :)