For some reason, I always think couscous takes forever to make and is tasteless! But I’ve had a change of heart recently and found that this dish is quite the opposite. It’s full in flavour and the fetta seems to melt in your mouth with every bite.
After making this dish for one, I would suggest that there is enough for two to three serves as it makes quite a lot! You don’t realise whilst pouring the dry couscous in, but by the end, I was too full to finish the couscous off and left some for the next day!

Serves:

• Two to three serves

Ingredients:

• 100 grams dry premium couscous
• 100 grams boiling water
• 1 tab of vegetable chicken-style stock (I use Massel)
• white pepper
• 3 button mushrooms, sliced very thinly
• pinch garlic flakes, crushed
• 1 tsp parsley flakes
• 1 tsp basil flakes
• pinch cumin seeds, crushed
• 1/2 tsp onion powder
• pinch fried onions
• 20 grams fetta

Instructions:

1. Break the stock and mix through with the couscous in a deep bowl.
2. Add the boiling water and stir quickly, before setting aside.
3. In a small fry pan, add the mushrooms with all the other herbs and spices, dry frying until the mushrooms have softened.
4. After ten minutes, mix the mushroom mixture into the couscous fluffing through with a fork.
5. Upon serving, mix the crumbled fetta through to ensure it doesn’t melt into the mixture.

Nutrition per serving of two thin slices*:
193 calories, protein 12.4g, carbohydrate 15.7g, fat 9.2g, saturated fat 1.3g, fibre 1.2g, salt 0.478 g