Couscous With Mushrooms & Chickpeas

something different Aust Weight Watchers 4pts.
- Ready In:
- 15mins
- Serves:
- Units:
3
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ingredients
- 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
directions
- 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.
- Serve.
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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.Reply
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