Turmeric Couscous w/Roasted Mushrooms & Shishito Peppers

Some days, your lunch isn’t wearing any makeup and it’s still the most beautiful thing in the world.

Spice roasted crispy mushrooms, blistered shishito peppers with turmeric chickpea couscous; that’s my today nourish bowl in all its tasty and natural glory!

This is a lunchbox friendly, easy and quick recipe that’s pure goodness.

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Ingredients:
Serves 2

Roasted mushrooms:
1 8oz package sliced white mushrooms
1/2 tsp cumin powder
3/4 tsp red chilli powder
1 tsp coriander powder
1/2 tsp coarse kosher salt
3 tbsp olive oil

Roasted shishito peppers:
4 cups chopped shishito peppers
3/4 tsp coarse kosher salt
1 tbsp olive oil

Turmeric chickpea couscous:
1 cup couscous
2 cups water
1 tbsp unsalted butter (use vegan butter substitute to make this whole bowl vegan)
1/2 tsp coarse kosher salt
1/2 tsp turmeric powder
1/2 cup cooked chickpeas
2 tbsp chopped cilantro (or any fresh herb you have on hand)

Method:

Roasted mushrooms:
Heat olive oil in saute pan over medium heat for 30 seconds. Add in the spice powders and salt. Fry for about 15 seconds and then toss in sliced mushrooms.

Mix thoroughly. Increase heat to medium-high and toss gently. Let the mushrooms cook and brown until completely cooked, browned and crispy. This takes about 10 – 15 minutes.

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You can adjust the level of crispiness and doneness you like. Make sure to keep tossing the mushrooms to ensure even crisping.

Set aside.

Roasted shishito peppers:
Heat olive oil in a saute pan over medium heat. Toss in the chopped shishito peppers and salt. Toss together well and let cook for 15 minutes until tender, and blistered. Keep tossing every 5 mins or so to ensure even cooking.

Set aside.

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Turmeric chickpea couscous:
In a medium pot, bring 1 3/4 cups of water to a rolling boil over high heat. Add 1 tbsp butter and 1/2 tsp salt.

As soon as the water starts boiling, take the pan off heat, add 1/2 tsp turmeric powder and 1 cup couscous. Mix thoroughly, cover with a lid and set aside. Let the couscous steam for 7 minutes.

Open the lid, use a fork to fluff it up and break up the clumps for light and fluffy couscous.

Add chickpeas and cilantro to the fluffy couscous and mix gently.

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Serve this all together in a bowl any which way you prefer. No rules!

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