Giant couscous with corn and mushrooms
Serves 4
3 tbsp extra-virgin olive oil
200g giant couscous
350ml vegetable stock
Salt and black pepper
250g mushrooms, sliced
4 spring onions, white and green parts separated, thinly sliced
1 courgette, chopped
1 x 198g tin of sweetcorn, drained
1 green chilli, deseeded and sliced
Juice of 1 lime
To serve:
1 avocado, pitted, peeled and sliced
1 Heat one tablespoon of the oil in a saucepan over a medium-high heat. Add the couscous and cook for 3-4 minutes, stirring constantly, until golden brown.
2 Add the stock and bring to a boil. Reduce the heat to low, cover with a lid and allow to simmer for about 15 minutes until all of the liquid has been absorbed and the couscous is tender. Set aside.
3 Heat one tablespoon of the oil in a large pan over a medium-high heat. Cook the mushrooms for five minutes, stirring occasionally. Season with salt and pepper, then transfer to a large bowl.
4 Add the remaining olive oil to the same pan and cook the white parts of the spring onions with the courgette, sweetcorn and chilli for 4-5 minutes until lightly browned.
5 Stir in the couscous, lime juice and mushrooms. Toss to combine and season to taste with salt and pepper. 6 Divide among four bowls and top with the spring onion greens and some sliced avocado.
Per Serving: 477kcals, 22g fat (3.8g saturated), 62.7g carbs, 5.3g sugars, 13g protein, 9.5g fibre, 0.351g sodium