Creamy Bacon & Mushroom Israeli Couscous
with Leek & Parmesan Cheese- Gluten
- Milk
- Soy
When you make a wish it really does come true! We’re granting the wish of a flavourful, easy-to-cook dinner, so with a wave of a wand (and only one pan) we give to you a creamy mushroom couscous, peppered with bacon and magic. *This recipe is under 650kcal per serving.* *Unfortunately, this week's risoni was in short supply, so we've replaced it with Israeli couscous. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 packet
Israeli couscous
(Contains: Gluten; )
1 packet
portabello mushrooms
1 stalk
celery
1
leek
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
bechamel sauce
(Contains: Gluten, Milk, Soy; )
1 bag
parsley
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Reserve some cooking water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return couscous to the pan with a drizzle of olive oil.
• Meanwhile, thinly slice portabello mushrooms, celery and leek. • Heat a large frying pan over high heat with half the butter and a drizzle of olive oil. • Cook mushrooms, stirring, until tender, 4-6 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, celery and leek, breaking up bacon with a spoon, until browned, 6-7 minutes. • Add garlic & herb seasoning, bechamel sauce and the reserved cooking water, stirring, until well combined. • Remove from heat, then add cooked couscous, mushrooms, grated Parmesan cheese and the remaining butter. Stir until combined and season to taste.
• Divide creamy bacon and mushroom Israeli couscous between bowls. • Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by tearing over the parsley.
