With Daphne staying with my dad for the weekend, Friday night was the perfect time for me to prepare my ‘fancy’ couscous idea for my mum and me.
So we cracked open a bottle of red wine and I put together this amazing dinner, which as a bonus is also really easy and not time consuming at all!
‘Couscous Gusto Italia’
with mustard maple syrup dressing
- half a cup of couscous
- sun-dried tomatoes
- mushrooms (8 big ones)
- olive oil
- oregano, basil
- for the dressing: 1 T of spicy mustard, 1 T of olive oil, a sprinkle of maple syrup, lemon zest
Place the couscous in a large bowl (I used half a cups for my mum and me, but still had leftovers the day after), pour boiling water on top of this (ratio 1:1) and let it sit for a couple of minutes.
Chop up the mushroom and sauté them in some olive oil in a skillet. Chop up the sun-dried tomatoes and the mozzarella.
Fluff the couscous with a fork and add the tomatoes, mushrooms and mozzarella. At this point you can also sprinkle some olive oil on top, or use some oil from the container of the sun-dried tomatoes you used to get some extra flavours in there. Don’t forget to season before you serve this.
My original plan was to serve the couscous with a dollop of hummus (which tasted amazing as well), but as a side for the couscous I prepared a spinach salad with a mustard maple syrup dressing and as soon as I tried this dressing with the couscous I was in heaven! Prepare the dressing by stirring together 1 T of very spicy mustard, 1 T of olive oil and a drizzle of maple syrup. Drizzle on top of the couscous, sprinkle with some lemon zest and prepare to be dazzled.