Instead of couscous you can alleviate following quinoa, brown rice, or everything you have approaching hand.

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

Ingredients
4 large showground or Portobello mushrooms, sliced chunky
onion, sliced chunky
1 clove garlic, crushed
red capsicum, sliced chunky
Sprinkle of oregano
cup vegetable accrual
Salt and pepper to taste
1 well-ventilated tomato, chopped
2 tbsp. balsamic vinegar
1 tbsp. olive oil
Couscous

cup couscous
cup water
Salt and pepper
Squeeze of lemon
Method
Boil your kettle following water. In a bowl addition your couscous, hot water, season behind salt and pepper. Place cling wrap on extremity of bowl and put taking place related to sit for a couple of minutes until the water has been absorbed. Take off cling film and squeeze your lemon along with fluff gone fork, allocate.
In a non-pin fry pan heat your olive oil going in report to the subject of for medium heat. Add onion and capsicum and move around until cooked. Add mushrooms, season when than salt and pepper to taste, cooking a subsidiary minute or two until mushrooms have started to collapse. Now cumulative garlic and tomato, sprinkle oregano to the front-thinking than, drizzle your balsamic vinegar and vegetable intensification. Check to see if you habit more seasoning. Let simmer harshly low heat for a couple of minutes.
Serve as soon as your couscous.

Nutrition Table
Servings: 2 Serving size:348g

Average ServeAverage 100g
Energy1210 kJ347 kJ

289 Cal83 Cal
Protein13.2 g3.8 g
Fat, sum7.9 g2.3 g
– saturated1.2 g0.4 g
Carbohydrate35.6 g10.2 g
– sugars6 g1.7 g
Sodium92 mg27 mg