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Add a photoServings: 6
Ingredients
- 1 tsp Sesame oil
- 2 med sized onions
- 3 clv garlic
- 20 gm Brighton Beach Sewered Seaweed (aka Dry Arame)
- 3/4 lb Mushrooms
- 2 med sized carrots
- 3 tsp Vecon or possibly similar vegetable stock
- 2 tsp Mirin
- 1 tsp Black Pepper
- 2 tsp Sea Salt
- 750 gm Couscous lots Water
Directions
- Chop the onions and mince the garlic and fry in the sesame oil. Soak the arame for about 15 min in boiling warm water and then add in to the onion and garlic*without* the water used for soaking. Add in the finely minced mushrooms and the grated carrots. Mix the stock in some boiling warm water and add in to the dish. At the same time add in the leftover water from soaking the arame. Add in the mirin and salt and pepper to taste. It is probably best to have it slightly on the salty side as the saltiness will disappear when the couscous is added. Simmer the mix covered for about 20 min.
- In a large mixing bowl add in the couscous and the mix together and any extra water required to cover. Leave for five min.
- Grease a large baking tray and line with baking parchment. Add in the mix to the baking tray and place in the oven covered with foil.
- Bake for about twenty min. Remove the foil and if the bake is still too wet continue for another five to ten min. The top should be slightly browned, grill if necessary.
- We were originally going to add in sesame seeds to this but forgot to as we were making it. Sesame seeds might be a good idea and would be especially useful if you wanted a dish without any added salt. You can also use a dry seaweed blend instead of salt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 514 | |
| Calories from Fat 16 | 3% |
| Total Fat 1.83g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 805mg | 34% |
| Potassium 499mg | 14% |
| Total Carbs 104.15g | 28% |
| Dietary Fiber 8.0g | 27% |
| Sugars 3.18g | 2% |
| Protein 18.31g | 29% |
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