Portobello Mushrooms with Pomegranate Couscous

Name: Portobello Mushrooms with Pomegranate Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 small bunch of mint, leaves chopped; 175 g/6 oz/1 cup whole-wheat couscous; 275 ml/9½ fl oz/scant 1¼ cups hot vegetable stock; 4 carrots, peeled and coarsely grated; seeds from 1 pomegranate, or 100 g/3½ oz ready-prepared pomegranate seeds; seeds from 1 pomegranate, or 100 g/3½ oz ready-prepared pomegranate seeds; finely grated zest of ½ lemon; sea salt and freshly ground black pepper; ½ tsp dried chilli/hot pepper flakes; ½ tsp dried chilli/hot pepper flakes; 100 ml/3½ fl oz/scant ½ cup red wine; 1 garlic clove, crushed; 1 tsp grated root ginger; 1 tbsp olive oil; sea salt and freshly ground black pepper; 4–8 portobello mushrooms, depending on their size; 4 tbsp pomegranate molasses; 2 garlic cloves, crushed; 2 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Portobello mushrooms are a great substitute for meat if you don’t eat meat, are trying to cut down on your red meat intake or simply fancy a vegetarian meal. They are naturally fat free, packed with goodness and great at retaining their nutrients when cooked.

Ingredients

4–8 portobello mushrooms, depending on their size
4 tbsp pomegranate molasses
2 garlic cloves</

Main course
Vegan

Method

Preheat the oven to 200°C/400°F/gas 6.

Put the mushrooms in a small roasting pan, stalks facing upwards. Mix together the pomegranate molasses, garlic, olive oil, red wine and chilli/hot pepper flakes. Pour over the mushrooms and rub into the gills. Season with salt and pepper