Ingredients for 4 servings

For the couscous filling

70 g couscous

1 tbsp soy sauce

1 small Garlic clove

1/4 red pepper (approx. 40 g)

1 piece of cucumber 70g

80 g Pickled, dried tomatoes

Optional: 5-8 pitted black olives

Optional: Pine nuts

Salt

1 teaspoon sweet paprika

2 tbsp apple cider vinegar (or a little lemon juice or herb vinegar)

Optional: 1 -2 tbsp unsweetened soy yoghurt

A few sprigs of fresh thyme

Tip: Instead of olive oil, simply use the oil from the pickled tomatoes. This is wonderfully spicy and aromatic.

Tip: The couscous filling can also be prepared separately and served as a side salad for grilling. Then just make four times the amount for 2 servings.

For the mushrooms

4-6 portobello mushrooms (number depending on size. Optionally, several small stone mushrooms can be used)

2 tbsp rapeseed oil (or another easily heatable oil)

1 tbsp vegan balsamic vinegar

1 tbsp soy sauce

1 small. Clove of garlic

salt

1 sprig of rosemary

Preparation

1) Bring water to a boil in a kettle or in a saucepan. Pour the couscous in a bowl with 130 ml of hot water. Stir in the soy sauce and cover the couscous with a plate and let it soak for about 10-15 minutes.

2) Peel and chop garlic clove. Finely dice a piece of red pepper. Halve the cucumber, remove the seeds and finely dice the pulp as well. Drain the pickled, sun-dried tomatoes and chop them. Toast the pine nuts in a pan without fat. Slice the olives finely.

3) Season the couscous with a pinch of salt and paprika powder. Mix in the prepared ingredients and mix the couscous with 2 tablespoons of apple cider vinegar and 1-2 tablespoons of soy yogurt. Mix in a few leaves of thyme.

4) Clean the portobello mushrooms with kitchen paper and scrape out the slats with a spoon.

5) Mix rapeseed oil with balsamic vinegar and soy sauce. Add a peeled and pressed clove of garlic. Salt the sauce. Strip off a few needles from a sprig of rosemary, chop and stir into the sauce as well.

6) Brush the portobello mushrooms vigorously on all sides with the mixed marinade and leave to stand for about 20-30 minutes. Then brush again with the marinade.

7) Fry the portobello mushrooms on the grill for 3-4 minutes on each side, depending on the grill temperature. Place the grilled portobellos on a plate, fill with the prepared couscous and enjoy.

Content Source

Vegan World Food Network

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