Risotto-style couscous with mushrooms, portobello and vegan parmesan

Method

1. Slice the onion and cook it in a little oil until translucent and starting to colour.
2. Add the sliced button and portobello mushrooms and let them cook until all their water has evaporated.
3. Boil the stock and pour it over the rinsed couscous, then leave it for 5 min.
4. Tip the couscous, which will have absorbed almost all the stock, into the pan with the mushrooms, add the soy milk and salt and stir well until combined and most of the remaining liquid is absorbed.
5. Serve with vegan parmesan

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 390 g	100 g	% IR*	Share
Energy	370 kcal	95 kcal	19 %
Fat	8.8 g	2.3 g	13 %
of which saturates	2.6 g	0.7 g	13 %
Carbohydrate	57 g	15 g	22 %
of which sugars	4.9 g	1.3 g	5 %
Fibre	5 g	1.3 g	—
Protein	17 g	4.4 g	34 %
Salt	2.1 g	0.5 g	35 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Vegan parmesan (1 cup cashews, 4 tbsp nutritional yeast, salt, 1/2 tsp garlic powder, 1/2 tsp onion powder): 10 g per serving
• Extra virgin olive oil: 5 g per serving
• Sal: 1 g per serving

Photos