This was honestly a super random dish. I started out with frying these mushrooms, having a completely different dish in mind, when I suddenly decided to just make something up for lunch. Turns out it was super delicious and like nothing I’ve had before! I love it when you follow some random string of thought and it takes you to beautiful places, like this mushroom wrap.
When it some to the measurements, you can easily vary the mushroom to white bean ratio. obviously the more mushrooms, the more you will have of that delicious aroma! But if you want more protein for this meal or have family members that are just always hungry, go with more beans. Or even more couscous.
So if you need some lunch inspo that you can also take to work or school with, look no further! This is it! Have fun, and I hope you like it!
- 6 tortilla wraps
- 100g couscous
- 170ml vegetable stock
- 200g mushrooms
- 400g canned white beans
- 3 cloves garlic
- 250g cherry tomatoes
- 100g baby spinach
- 1tsp dried parsley
- Wash and slice the mushrooms and mince the garlic. Slowly heat up a pan with some olive oil to medium heat and add the garlic. after 2min or so add the mushrooms. Sauté for 5min and add the drained and rinsed white beans. Season everything with salt, pepper and parsley. Let it fry until most of the water from the mushrooms has evaporated. Set aside and keep warm.
- Heat the oven to 200°C/400°F. Wash and cut the cherry tomatoes, and wash the spinach. Pour the hot stock over the couscous and cover the bowl and let it sit for 4min. When the oven is heated turn it off.
- In turn, place one wrap in the oven for 2min and wrap with spinach, cherry tomatoes, couscous and the mushroom-bean concoction. While you are wrapping the wrap, heat up the next tortilla wrap. Serve hot.