Easy Middle Eastern Pulled Mushrooms
with Roast Veggie Couscous & Yoghurt- Gluten
- Wheat
- Almond
- Soy
- Milk
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
- Gluten
- Eggs
Introducing our veggie alternative to pulled pork - chunky shredded mushrooms. Cook it with honey and Middle Eastern spices for a flavourful bowl that's ready in a flash! *This recipe is under 650kcal per serving*
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
baby spinach leaves
1 sachet
chermoula spice blend
(May be present: Soy.)
½ tub
garlic paste
1 packet
tomato paste
1 pinch
chilli flakes
1
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
chopped veggie mix
1 packet
Plant-Based Slow Braised Meat
(Contains: Soy; May be present: Peanuts, Sesame, Gluten, Eggs.)
1 tub
vegetable stock pot
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
¾ cup
boiling water
1 tbs
honey
½ cup
water
Utensils
Cooking Steps
Boil a kettle of water. Preheat the oven at 220°C/200°C fan-forced. Place the chopped veggie mix on a lined oven tray. Drizzle with olive oil and season. Toss to coat and roast until tender, 15-20 minutes.
While the veggies are roasting, roughly chop the pulled mushrooms. Place the couscous in a medium bowl. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. Set aside.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the pulled mushrooms until browned, 3-4 minutes. Add the chermoula spice blend, honey, garlic paste, vegetable stock pot, tomato paste and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the water and baby spinach leaves and cook until wilted, 1 minute.
Add the roast veggies to the couscous and toss to combine. Divide the roast veggie couscous and Middle Eastern pulled mushrooms between bowls. Serve with the Greek-style yoghurt and roasted almonds.
