Another recipe adapted from the Roasting Tin. The original recipe has artichoke and yoghurt but I didn’t have either! I used the bag of spinach in the fridge and a knob of butter. The basil plant that I repotted in the garden was not ready ready to make an apperance on any dinner plates so I omitted it. Another time maybe…
It actually took me 40 minutes to cook the dish. After 20 minutes the cous cous was still raw, so I put the dish back in the oven for a further 20 minutes. I added so goats cheese over the top to add to make it nice and creamy. It was a nice tasting dish, subtle and not at all overwhelming or overpowering. In the future pretty easy to adapt really, chose your vegetables
Prep: 10 minutes
Cook: 20 minutes
250g chesnut mushrooms, halved
280g jarred artichokes in olive oil drained
1 onion, finely sliced
2 tablespoons olive oil (from artichoke jar)
200g giant wholewheat cous cous
425ml vegetable stock
2 tablespoons Greek yoghurt
1 lemon, juice only
A large handful of fresh basil, roughly torn
- Preheat you oven to 180oC fan/200oC/gas 6. Place the mushrooms, artichokes, onion, garlic, artichoke oil and cous cous in a roasting tray, and give everything a really good stir to coat it in the oil. Add the vegetable stock, stir, cover tightly with foil, then transfer it to the oven and cook for 20 minutes.
- Remove the foil once cooked, and stir in the youghurt and lemon juice. Taste and season with sea salt as needed, and stir in th basil just before serving.