Mushroom Couscous with Tarragon and Fennel

Step 1

Heat a pan over low-medium heat. Add the dried couscous and toast gently for 4-5 minutes or until starting to turn golden, stirring often. Turn off the heat, transfer to a bowl, and set aside.Note: It helps if the pan has a tight-fitting lid for later (see recipe notes for alternative).

Step 2

After setting aside the toasted couscous, heat the pan again on medium heat and add the oil. Add the chopped onion, season with salt and pepper, and cook for a few minutes until starting to soften.

Step 3

Next, add the mushrooms and cook for another 4-5 minutes or until starting to soften, stirring regularly.

Step 4

Once the mushrooms have softened, stir in the chopped garlic and fennel seeds and cook for a couple of minutes.

Step 5

After a couple of minutes, turn off the heat. Stir in the toasted couscous and the zest of half a lemon (you can add some of the juice at the end).

Step 6

Pour over the boiled water or vegan stock. Give it a quick stir, cover with a lid, and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).

Step 7

Once soft, fluff up the couscous lightly using a fork.

Step 8

Stir in the chopped fresh tarragon and the juice of half a lemon. Adjust to taste, adding any extra salt, pepper, or lemon zest/juice. Top with the likes of super seed mix, cashew lime crema, or cashew parmesan and enjoy.🌱 Serving suggestions >📸 See recipe steps >📖 Table of contents >