Smaakt | Portobelllo met couscous en cranberries
Looking for an original appetizer for Christmas? Try this portobello with couscous and cranberries. Mixing whole-wheat couscous with chickpea couscous and/or lentil couscous makes the meal more nutritious and richer in protein. Let that be a nice bonus for Christmas. This, in combination with vegetables, makes it a perfect and original Christmas recipe. Also suitable as a side dish!
Ingredients for 2 persons
- 2 portobello mushrooms
- 1/2 zucchini
- 1/2 onion
- 6 cherry tomatoes
- 50 grams Smaakt couscous (mix of wholewheat + chickpeas + lentil couscous)
- 2 tbsp dried cranberries
- 1 tsp harissa powder
- 1 garlic clove
- Olive oil
- Pepper and salt
- Parsley
Preparation method Portobello with couscous and cranberries
- Preheat the oven to 200ºC. Remove the stems from the portobello mushrooms and brush them with a little olive oil. Place them in the oven for about 10 minutes.
- Mix the couscous with the harissa powder, salt and pepper and cranberries and add boiled water until the couscous is just covered. Stir and close with a lid.
- Fry the onion, garlic, zucchini and cherry tomatoes in the olive oil and add the couscous when they are cooked. Bake briefly.
- Remove the portobello mushrooms from the oven and fill them with the couscous salad. Top with parsley.
Tip! Also delicious with crumbled (vegan) feta
This recipe is part of the Glow Up 3-course Christmas menu made by Loulou from Go With The Glow.
