Mushroom Ratatouille

Instead of couscous you can serve with quinoa, brown rice, or whatever you have on hand.  

This recipe is low sugar, low fat, low sodium, and good source of protein.

Ingredients

• 4 large field or Portobello mushrooms, sliced chunky
• ½ onion, sliced chunky
• 1 clove garlic, crushed
• ½ red capsicum, sliced chunky
• Sprinkle of oregano
• ¼ cup vegetable stock
• Salt and pepper to taste
• 1 fresh tomato, chopped
• 2 tbsp. balsamic vinegar
• 1 tbsp. olive oil

Couscous

• ¼ cup couscous
• ¼ cup water
• Salt and pepper
• Squeeze of lemon

Method

1. Boil your kettle with water. In a bowl add your couscous, hot water, season with salt and pepper. Place cling wrap over bowl and let sit for a couple of minutes until the water has been absorbed. Take off cling film and squeeze your lemon then fluff with fork, set aside.
2. In a non-stick fry pan heat your olive oil on medium heat. Add onion and capsicum and stir until cooked. Add mushrooms, season with salt and pepper to taste, cooking a further minute or two until mushrooms have started to collapse. Now add garlic and tomato, sprinkle oregano over, drizzle your balsamic vinegar and vegetable stock. Check to see if you need more seasoning. Let simmer on low heat for a couple of minutes.
3. Serve with your couscous.