Ingredients
24 medium fresh mushrooms
½ cup chopped onion
⅓ cup finely shredded carrot
2 tbsp minced fresh parsley
2 tbsp minced fresh mint
2 tbsp dried currants
½ cup uncooked couscous
¾ cup vegetable broth
1 tsp SIDS PEPPER & GARLIC OIL
½ tsp ground cumin
¼ tsp ground coriander
1 garlic clove, minced
½ tsp salt
Directions
Remove stems from mushrooms and finely chop stems then set caps aside. In a large nonstick frypan, sauté the onion, carrot and chopped stems in SIDS PEPPER & GARLIC OIL until crisp-tender.
Add the garlic, salt, cumin and coriander. Cook and stir for 1 minute. Add broth and currants then bring to a boil. Stir in couscous. Remove from the heat then cover to stand for 5-10 minutes until broth is absorbed. Fluff with a fork. Stir in parsley and mint. Stuff the couscous mixture into mushroom caps.
Place on a baking tray. Bake at 200°C until mushrooms are tender, 10-15 minutes.
