Stuffed mushrooms with lemon couscous
Sally Bee's stuffed mushrooms with couscous balance chilli with lemon to create a perfectly rounded dish that's light, tasty, but filling. Perfect for a nutritious lunch that's packed with flavour.
Ingredients
Serves 2
1 tsp olive oil2 crushed garlic cloves1 red chilli de-seeded and chopped4 tbsp chopped fresh corianderJuice and zest of 1 lemon4 portobello mushrooms200g couscous1 vegetable stock cube300g can of chickpeas, drained
Method
Preheat the oven to Gas Mark 6/200°C
Combine the oil, garlic, chilli, 2 tablespoons of the coriander and juice from ½ lemon with the lemon zest and season well with black pepper
Place the mushrooms, stalk side up, in a roasting tin and scatter with the herb mixture
Roast for 15 minutes, basting a couple of times as they cook
Meanwhile, cook the couscous according to the directions on the packet, adding the stock cube and the juice from the other half a lemon
When cooked, add the chickpeas and bring back to the boil for two minutes before draining and adding the rest of the chopped coriander