Eastern Mushroom and Vegetable Couscous

• porsi: 4-6

Bahan-bahan

250g couscous 2 carrots, thinly sliced 1 tbsp olive oil 1 red onion, cut into wedges 2 garlic doves, cmshed 275g small open-cap mushrooms 1 x 225g tin of bamboo shoots 1 x 220g tin of water chestnuts 125g cashew nuts, toasted 2 tsp Chinese five-spice seasoning 2 tbsp sherry or vinegar 2 tbsp soy sauce 3 tbsp fresh coriander, chopped

Petunjuk

1 Cook the couscous according to the package instructions and set aside.

2 Bring a saucepan of water to the boil and cook the carrots for two minutes until just tender. Drain and set aside.

3 Heat the oil in a large saucepan over a medium heat and cook the onion and garlic for one minute.

4 Add the mushrooms and cover with a lid. Cook for two minutes.

5 Stir in the remaining ingredients and cook for 4-6 minutes.

6 Stir in the cooked couscous for the last minute and toss to combine. Serve warm.