This simple meal pairs the grilled portobellos with an easy couscous salad. The combination worked very well, both in ease of making (the couscous cooks while the mushrooms grill) and in the resulting mix of flavours and textures.
I used paprika, onion and chilli powders to flavour the meal, along with a dash each of salt, pepper and sugar and some fresh mint leaves. The mint leaves were from our garden, which added to my enjoyment of them! I also added diced carrots and whole snow peas (mange tout) to the couscous. I loved the resulting mix but other vegetables would work well too if you have different things to hand.
To me, this meal tasted of summer. Wherever you are in the world, I hope you enjoy it too.
Spiced couscous salad with grilled portobello mushrooms
An easy, summer-appropriate salad that comes together in under 15 minutes
Serves 2, but increase ingredient quantities as needed
Vegan and low in fat
Author: Bite-sized thoughts
1 tsp dried paprika
1/2 tsp dried onion powder
1/4 tsp dried chilli powder
Decent pinch salt
Decent pinch sugar
Few cracks black pepper
1/2 cup dry couscous
3/4 cup boiling water
4 portobello mushrooms
1 medium carrot, diced
1/2 to 3/4 cup fresh snow peas / mange tout
Small bunch fresh mint leaves (a decent handful), roughly torn
Heat your grill to high and combine the paprika, onion, chilli, salt, sugar and black pepper in a small bowl or container.
Add the coucous and boiling water to a large bowl along with 1 tsp of the spice mix. Whisk together and cover with a plate or tea towel. Allow to stand for 3 minutes.
Meanwhile, rub the remainder of the spice mix into the tops of your mushrooms and then place the mushrooms under your grill (top side up).
When the couscous has stood for 3 minutes, add the diced carrot, snow peas / mange tout and mint leaves to the bowl and stir through. Cover and allow to stand for a further 3 to 5 minutes, or until the mushrooms are sufficiently grilled.
Divide the couscous into two portions and serve each topped with two mushrooms.
Submitted to Healthy Vegan Fridays.
What easy meals are you enjoying at the moment?