Grilled couscous with mushrooms and leeks

Time: 25 min.
Complexity: easily
Servings: 4

This dish takes less than half an hour to prepare. The couscous itself steams in just minutes, and the oyster mushrooms and leeks take only about 10 minutes to fry. Grilled vegetables are infused with a unique flavor and aroma, which they impart to the garnish as soon as you stir them in with chopped fresh parsley. For a delicious crunch, add sliced ​​toasted almonds, and with minimal effort, you'll have a delicious Middle Eastern-inspired vegetarian dish.

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Recipe:

Toss 1 small leek (halved lengthwise, discarding dark green tops) and 8 ounces (220 g) torn oyster mushrooms with olive oil; season with salt and pepper. Grill over medium-high heat, turning, until charred, 6 to 8 minutes. Slice the leek and mushrooms. Cook 1 cup (1.5 l) couscous according to package directions; fluff with a fork. Stir in the grilled vegetables and 1/4 cup (1/4 l) finely chopped parsley. Sprinkle with toasted sliced ​​almonds.