Delicious dish for mushroom lovers. It’s best with seasonal chanterelle mushrooms – or any other mushrooms you like. It all comes together quickly in just one pot.

Preparation time: 30 minutes

What you need:

2 cups couscous

2 cups mushrooms (ideally chanterelles)

2 cups veggie stock (or water)

1 tablespoon olive oil

3 garlic cloves

Salt & pepper

1 teaspoon chimichurri spice

2 green onions, chopped (green and white parts)

1 large handful of baby spinach

¼ cup dry white wine

4 tablespoons fresh parsley, chopped

How to do it:

Clean chanterelles carefully with a brush, Because they are wild they tend to be dirty, so this may take some time. If needed you can rinse them with water, but do not soak them as they will become mushy.

Heat oil in a large pan. Add onions and garlic and cook for about 2-3 minutes. Add chanterelles/ mushrooms and cook for about 5 minutes.

Add salt, pepper and chimichurri and mix carefully. Remove from the pan and set aside.

Add the couscous and veggie stock to the pan and let it boil at medium heat until all liquid is absorbed. Add parsley and mix gently. It should be fluffy (keep one tablespoon for decoration)

Add the mushroom mixture, white wine and spinach to the pan with the couscous and carefully toss everything. Cook at low heat for 2 minutes until the spinach is slightly wilted.

Serve in bowls sprinkled with parsley.

Enjoy!