Mushroom Couscous Risotto

Mushroom Couscous Risotto

This is Six2go (6 ingredients cooked in less than 15 minutes).  The ingredients are normal store cupboard items and the recipe works with tinned mushrooms if that is all that is to hand. For more click photograph.
Counts as an Over5days meal on the Pro52diet.

Anny Plummer


  1. 50 g couscous / 2 oz.
  2. 75 g button mushrooms (quartered) / 2½ oz.
  3. 75 g onion (chopped) / 2½ oz.
  4. 50 g peas (frozen) / 2 oz.
  5. 1 clove garlic (finely chopped)
  6. 450 ml chicken stock / 15 fl. oz.


10 mins
  1. Add Photo

    Bring the stock to a gentle simmer in a pouring pan.

  2. Add Photo

    Soften the onion in a microwave for 1 minute.

  3. Add Photo

    Spray a deep fry pan with Spray2cook and when the Spray to cook is bubbling add the garlic. As the garlic scents the air add the mushroom, onion and peas. Fry for 2 minutes.

  4. Add Photo

    Add the couscous and just enough stock to cover the ingredients in the pan. Bring to the boil and cook at a simmer for 10 minutes. Add stock as the pan begins to dry to again cover the contents. There should be more stock than is needed but is more is required use plain boiling water.

  5. Add Photo

    Half way through the cooking time season to taste with ground pepper. As the cooking time nears completion allow the couscous to become drier (but still moist) to taste.

  6. Add Photo

    Serve the Mushroom Couscous Risotto in a warmed bowl.

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