Roasted Mushrooms with Artichokes, Basil and Giant Cous Cous

Name: Rukmini Iyer Giant Cous Cous Recipe | The Roasting Tin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 250g chesnut mushrooms, halved; 280g jarred artichokes; 1 onion, finely sliced; 2 cloves of garlic, crushed; 2 tbsp olive oil (from the artichoke jar); 200g giant wholewheat cous cous; 425ml vegetable stock; 2 tbsp Greek yogurt; 1 lemon, juice only; sea salt; A large handful of fresh basil, roughly torn

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

Vegetarian Tray Bake Quick

Serves 4

Total 30 min

Prep 10 min

Cook 20 min

Easy

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Introduction from Rukmini Iyer

This dish is guaranteed to become a weeknight staple, but it’s certainly special enough to make if you’ve got people to lunch at the weekend too. Giant cous cous (wholewheat is much nicer) provides the perfect textural foil to them lemony mushrooms and artichokes. Add crumbled goat’s cheese or feta at the end for extra protein if you wish.

Ingredients

250g chesnut mushrooms, halved

280g jarred artichokes

1 onion, finely sliced

2 cloves of garlic, crushed

2 tbsp olive oil (from the artichoke jar)

200g giant wholewheat cous cous

425ml vegetable stock

2 tbsp Greek yogurt

1 lemon, juice only

sea salt

A large handful of fresh basil, roughly torn

Method

Preheat your oven to 180°c fan/200°c/ 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 yoghurt and lemon juice. Taste and season with sea salt as needed and stir in the basil just before serving.

Preview