• 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating