MUSHROOM COUSCOUS MEAL PREP IDEA
This flavorsome and earthy mushroom couscous is quick and easy to make. Warm or cold, delicious either way, it's perfect for meal prep, healthy and ready in no time. Add some cooked beetroots and hard-boiled eggs on the side and get plenty of vitamins and protein.
Ingredients
Instructions
Cook the couscous: heat 1 tablespoon of oil in a medium pot, pour in the couscous and stir to coat with oil. Toast for a couple of minutes, pour in 4 cups of water, salt (approx 1/2 tsp) and bring to a boil. Decrease the heat to a simmer and cook for about 8-10 minutes or until al dente, stirring occasionally. Drain off excess liquid. Alternatively, cook the couscous according to the package directions.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Theclevermeal →Chef's Notes
It keeps well in the fridge up to 3 days.
Not freezable.
You can drizzle the beetroots with some olive oil, salt and pepper.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment