INGREDIENTS
60g
(2 1/4oz) couscous
8 cherry tomatoes, quartered
150ml (1/4pt) hot vegetable stock
1 garlic clove, crushed
8 large open cup or flat mushrooms
30ml (2tbsp) chopped coriander
30ml (2tbsp) olive oil
30ml (2tbsp) chopped chives
15ml (1tbsp) balsamic vinegar
sprigs of hebs to garnish
balsamic vinegar salt and freshly ground black pepper
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METHOD
1. Place the couscous in a bowl and pour over the stock. Leave to
soak for about 20 minutes, or until the liquid is absorbed.
2. Preheat the oven to 200°C (400°F), Gas Mark 6. Remove
the stalks from the mushrooms, chop finely. Arrange the mushroom
caps in an ovenproof dish.
3. Mix together the olive oil and balsamic vinegar and brush about
half over the mushroom caps. Season with salt and freshly ground
black pepper.
4. Stir the remaining oil mixture into the couscous.Add the mushroom
stalks, tomatoes, garlic, coriander and chives. Stir well to mix
evenly and season with salt and pepper.
5. Bake in the oven for 10-15 minutes, or until the mushrooms are
tender. Serve hot, garnished with fresh herbs
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