Serves two
Ingredients:
1 cup wholegrain couscous
1 spring onion; green parts included and cut vertically into circles
2 tablespoons of coconut oil
1 teaspoon of ground turmeric
6 Portobello mushrooms; washed and pat-dried
8 Poblano peppers; washed and pat-dried
1 tablespoon of extra-virgin olive oil
Juice of half a lemon
Sea salt to taste
Preparation:
On an oven grill lined with parchment paper, season mushrooms and peppers with olive oil and salt. Put in the oven and roast for 30 minutes at 250°C. Check in after 20 minutes and take out the peppers if they start to blacken, but leave mushrooms in for the entire 30 minutes. Meanwhile, make the couscous. In a pot over high heat, bring 1 cup of water to a boil. Add ground turmeric, a sprinkle of salt, lemon juice, coconut oil, spring onion, and lastly the couscous. Cover the pot immediately and put away from the stove. Wait for a few minutes and then transfer to individual plates. Once the mushrooms and peppers are ready from the oven, scoop them onto the couscous as shown on the photo. Enjoy!
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