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Couscous with kidney beans, mushroooms, cherry tomatoes, and truffle oil.

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1
A quick vegan lunch finished with truffley flavours - three of your five a day.


  • 75g couscous
  • Half a can of kidney beans
  • 80g mushrooms
  • 10 cherry tomatoes
  • A pinch each of tarragon and oregano
  • A drizzle of truffle olive oil, plus extra for frying
  • Vegetable stock


  • STEP 1
    Put the couscous in a bowl and pour vegetable stock over it. Cover and set aside.
  • STEP 2
    Slice the mushrooms. Heat the olive oil with the tarragon and oregano, then add the mushrooms and shallow fry them until nearly cooked.
  • STEP 3
    A few minutes before the mushrooms are finished cooking, add the kidney beans and heat through for two or three minutes.
  • STEP 4
    While the kidney beans are heating, slice cherry tomatoes. Mix the mushrooms, kidney beans and tomatoes with the couscous and finish with a drizzle of truffle oil.

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