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

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Cooking time

Prep: 10 minutes Cook: 15 minutes

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Serves 1

A quick vegan lunch finished with truffley flavours - three of your five a day.

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  • 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


  1. Put the couscous in a bowl and pour vegetable stock over it. Cover and set aside.

  2. Slice the mushrooms. Heat the olive oil with the tarragon and oregano, then add the mushrooms and shallow fry them until nearly cooked.

  3. A few minutes before the mushrooms are finished cooking, add the kidney beans and heat through for two or three minutes.

  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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