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Cous cous with portobello mushrooms

For those nights when you need a vehicle for your veggies or just a delicious warm side, this recipe is equally good for both.

The great part is that you can actually substitute in or out any of the veggies in this recipe. Personally, this was the combination I chose because its what happened to be in my fridge at the time, that needed to be used up.


  • 250g pearl cous cous
  • 2 cups vegetable stock
  • 3 tbsp olive oil
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 2 big handfuls silverbeet, chopped
  • 6 sliced portobello mushrooms
  • salt and pepper to taste


Saute onion with 2 tablespoons of oil on a medium heat until translucent. Add garlic and saute for 2 more minutes, being careful not to let the garlic start to burn. Add mushrooms and saute for another 5 minutes, before adding silverbeet and 1/3 of a cup of stock. Cover and let silverbeet wilt.

In another, smaller saucepan, heat 1 tablespoon of olive oil and then add cous cous. Cook for 2 minutes, stirring occassionally so it doesn't burn. Add stock and bring thje the boil. Then reduce to a simmer, cover and cook for 10 minutes.

Add your cous cous to your veggies and serve.

This is also really tasty topped with pine nuts and/or some fetta.

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