BBC's Good Food 101 Veggie Dishes. I needed something new for my office baon (packed lunch), a change from my usual. I was growing a bit tired of grilled chicken (served with our ever-growing collection of condiments in the office), my usual salad brought from home, or any one of our usual take-outs : laing, tawilis or sushi from Conrad's, dimsum, pizza, or KFC. I need baon ideas, people, please take pity on this poor working girl! :)
I saw a recipe with couscous and thought that was just the thing I wanted. I still had half a pack of couscous in my pantry from a recent lamb tajine I made so I used that. I wanted something light, so I turned to my trusty little book of veggie dishes like I always do when I'm feeling "healthy". I settled for this recipe which originally calls for halloumi cheese. Unfortunately I no longer had any of that in my fridge so I made it anyway without the halloumi.
This is an incredibly quick and no-fuss dish. Something you can whip up in the morning while getting ready for work. It's that easy. When lunchtime came around, I had it with a half order of steaming mechado (Filipino beef stew) from the cafeteria and that hit the spot beautifully.
I really love the texture of couscous, I like how the grains feel when mixed with other firmer ingredients. It is also a great vehicle for absorbing and carrying whatever flavors you lay on it. You can have this as a side or as your main meal.
Mixed mushroom couscous
3/4 cup couscous
1 cup boiling water
1 green or red bell pepper
2 garlic cloves, crushed
150 g mixed mushrooms, for this one I used shitake, button and oyster mushrooms
basil and parsley - finely chopped
fleur de sel
Pour couscous into the bowl of boiling water and cover with cling film. In the meantime, roast the bell pepper on your stove top then seed and chop when done.
Heat some olive oil in a pan and fry the garlic for 1 minute. Add the mushrooms and saute until lightly golden. Set aside.
Stir in the chopped bell pepper and herbs with the couscous and season. Spoon onto plates and top with the pan-fried halloumi (if available) and mushrooms. Garnish with the extra herbs and serve.