Moroccan Couscous with Vegetables

Ingredients

• 275g open-cup mushrooms
• 250g couscous
• 2 large carrots, sliced thinly
• 1 tbsp olive oil
• 1 red onion, cut into wedges
• 2 garlic cloves, finely chopped
• 227g tin of bamboo shoots
• 220g tin of water chestnuts
• 125g cashew nuts, toasted
• 2 tsp Chinese five spice
• 2 tbsp sherry
• 2 tbsp soy sauce
• 3 tbsp fresh coriander, chopped

Method

1. Cook couscous according to packet instructions.
2. Cook carrots in boiling water for 2 minutes, and then drain.
3. Heat oil in a large saucepan and cook onion and garlic for 1 minute. Add mushrooms, cover and continue to cook for 2 minutes. Stir in remaining Ingredients and continue cooking for about 4 minutes.
4. Stir in the cooked couscous for the last minute. Serve!