this 20min vegetable risotto is a family fave – perfect as a fall side dish. its creamy, hearty, flavorful and can be made vegan with vegan butter! its slightly healthier than pasta as its made with whole wheat flour
Ingredients
-2tsp butter + 1tsp olive oil
-1 onion diced
-2cups mushrooms diced
-2 cloves garlic, minced
-2 roasted sweet peppers, diced
-1 cup Casbah Original Couscous 283g
-2cups vege broth
-1/4 cup dry white wine
-1tsp salt
-1/4tsp pepper
-1tsp granulated garlic
-1tsp parsley
how to
1) heat deep frying pan to medium high, sautee oil, butter and onions for 5min until golden. 2) add mushrooms, garlic and sautee 3more min
3) add roasted peppers, couscous, broth and wine. season with salt, pepper, granulated garlic and parsley. 4) bring to a boil, then lower heat to simmer x6-8min until couscous is aldente. enjoy!
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