Lemon Herb Mushroom Couscous Bowls

Ingredients

• 350 g mushrooms, sliced
• 280 g couscous
• 15 ml olive oil
• 150 g pak choi, chopped
• 150 g carrots, shredded
• 30 ml olive oil and 15 ml lemon juice
• 15 ml chopped parsley and 15 ml chopped dill
• salt
• black pepper

Method

1. Step 1

   Cook 280 g couscous according to the package directions and keep it warm.

2. Step 2

   Season the mushrooms with salt and black pepper.

3. Step 3

   Heat 15 ml olive oil in a large skillet over medium-high heat and cook the mushrooms for 6 to 7 minutes until browned and tender.

4. Step 4

   Add 150 g pak choi, chopped and 150 g carrots, shredded and cook them for 2 minutes until just tender.

5. Step 5

   Stir in 30 ml olive oil and 15 ml lemon juice and cook everything for 1 minute until glossy.

6. Step 6

   Divide the cooked grain between bowls and top it with the skillet mixture.

7. Step 7

   Finish each bowl with 15 ml chopped parsley and 15 ml chopped dill and serve right away.