Baked mushrooms couscous

Baked Mushrooms With Couscous

With mushrooms, couscous and ricotta coming together, this vegetarian meal is super hearty and super satisfying.



190g field mushrooms
½ tbsp Balsamic Vinaigrette
½ tbsp olive oil
½ tsp dried thyme
¼ cup vegetable stock
¼ cup couscous
20g rocket
1 spring onion
¼ medium lemon
40g reduced-fat ricotta



  1. Remove mushroom stalks and chop spring onion.
  2. Juice lemon and reserve juice.
  3. Preheat oven to 200°C. Place the mushrooms stalk-side up on a baking tray lined with baking paper. Drizzle with balsamic vinegar, spray with olive oil and sprinkle with thyme. Bake in the oven for about 20 minutes or until tender.
  4. In the meantime add the stock to a saucepan and bring to the boil. Remove from the heat and add the couscous. Mix with a fork. Cover and set aside for about 5 minutes or until the liquid is absorbed. Fluff the couscous with a fork.
  5. Add the cooked couscous, rocket and spring onion to a bowl. Drizzle with the lemon juice and mix to combine.
  6. Serve the couscous salad topped with baked mushrooms and crumbled ricotta. Enjoy.

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