Eastern mushroom and vegetable couscous

Serves 4-6
250g couscous
2 carrots, thinly sliced
1 tbsp olive oil
1 red onion, cut into wedges
2 garlic cloves, crushed
275g small open-cap mushrooms
225g tin of bamboo shoots
220g tin of water chestnuts
125g cashew nuts, toasted
2 tsp chinese five spice
2 tbsp sherry
2 tbsp soy sauce
3 tbsp fresh coriander, chopped
  1. Cook the couscous according to the package instructions and set aside.
  2. Bring a saucepan of water to the boil and cook the carrots for two minutes until just tender. Drain and set aside.
  3. Heat the oil in a large saucepan over a medium heat and cook the onion and garlic for one minute.
  4. Add the mushrooms and cover with a lid. Cook for two minutes.
  5. Stir in the remaining ingredients and cook for 4-6 minutes.
  6. Stir in the cooked couscous for the last minute and toss to combine. Serve warm.

Note: vinegar can be used as an alternative to sherry, if you wish.

Per Serving 393kcals, 12.7g fat (2.4g saturated), 59.8g carbs, 4.8g sugars, 12.5g protein, 5g fibre, 0.32g sodium