Slice the onion and cook it in a little oil until translucent and starting to colour.

NextAdd the sliced button and portobello mushrooms and let them cook until all their water has evaporated.

Add the sliced button and portobello mushrooms and let them cook until all their water has evaporated.

NextBoil the stock and pour it over the rinsed couscous, then leave it for 5 min.

Boil the stock and pour it over the rinsed couscous, then leave it for 5 min.

NextTip 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.

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.

NextServe with vegan parmesan

Serve with vegan parmesan