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

Serves 4

Prep: 10 minutes

Cook: 20 minutes

Ingredients

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

Sea salt

A large handful of fresh basil, roughly torn

Instructions

1. 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.
2. 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.