eCook Meal
Balsamic Marinated Mushrooms
with couscous, sun-dried tomatoes & pumpkin seeds
Fluffy couscous is loaded with specks of sun-dried tomato, crunchy cucumber, toasted pumpkin seeds & fresh parsley. It creates the perfect backdrop for golden button mushrooms tossed in a honey-balsamic marinade. Finished off with dollops of cashew nut cream cheese.
Serving guide
Choose your portion size.
FIRST THINGS FIRST
Boil the kettle. Place the Couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
MARINATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the Garlic until fragrant, 1-2 minutes (shifting constantly). Add the sweet balsamic, the Rosemary, seasoning, and the chilli flakes (to taste). Bring to a simmer then remove from the pan. Cover and set aside.
PUMP UP WITH PUMPKIN SEEDS
Return the pan, wiped down, to medium heat with the pumpkin seeds. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting as they colour). Remove from the pan and toss through the sweet balsamic marinade (to taste) and a drizzle of olive oil. Set aside.
LOADED Couscous
In a salad bowl, combine the cooked Couscous, the sun-dried tomato, the cucumber, ½ the parsley, the pumpkin seeds, a drizzle of olive oil, and seasoning.
DIG IN!
Plate up a generous helping of the loaded Couscous. Top with the marinated mushrooms and dollop over the cashew nut cream cheese. Garnish with the remaining parsley. Enjoy, Chef!
FIRST THINGS FIRST
Boil the kettle. Place the Couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
MARINATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the Garlic until fragrant, 1-2 minutes (shifting constantly). Add the sweet balsamic, the Rosemary, seasoning, and the chilli flakes (to taste). Bring to a simmer then remove from the pan. Cover and set aside.
PUMP UP WITH PUMPKIN SEEDS
Return the pan, wiped down, to medium heat with the pumpkin seeds. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting as they colour). Remove from the pan and toss through the sweet balsamic marinade (to taste) and a drizzle of olive oil. Set aside.
LOADED Couscous
In a salad bowl, combine the cooked Couscous, the sun-dried tomato, the cucumber, ½ the parsley, the pumpkin seeds, a drizzle of olive oil, and seasoning.
DIG IN!
Plate up a generous helping of the loaded Couscous. Top with the marinated mushrooms and dollop over the cashew nut cream cheese. Garnish with the remaining parsley. Enjoy, Chef!
FIRST THINGS FIRST
Boil the kettle. Place the Couscous in a bowl with 300ml [400ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
MARINATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the Garlic until fragrant, 1-2 minutes (shifting constantly). Add the sweet balsamic, the Rosemary, seasoning, and the chilli flakes (to taste). Bring to a simmer then remove from the pan. Cover and set aside.
PUMP UP WITH PUMPKIN SEEDS
Return the pan, wiped down, to medium heat with the pumpkin seeds. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting as they colour). You may need to do this step in batches. Remove from the pan and toss through the sweet balsamic marinade (to taste) and a drizzle of olive oil. Set aside.
LOADED Couscous
In a salad bowl, combine the cooked Couscous, the sun-dried tomato, the cucumber, ½ the parsley, the pumpkin seeds, a drizzle of olive oil, and seasoning.
DIG IN!
Plate up a generous helping of the loaded Couscous. Top with the marinated mushrooms and dollop over the cashew nut cream cheese. Garnish with the remaining parsley. Enjoy, Chef!
FIRST THINGS FIRST
Boil the kettle. Place the Couscous in a bowl with 300ml [400ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
MARINATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the Garlic until fragrant, 1-2 minutes (shifting constantly). Add the sweet balsamic, the Rosemary, seasoning, and the chilli flakes (to taste). Bring to a simmer then remove from the pan. Cover and set aside.
PUMP UP WITH PUMPKIN SEEDS
Return the pan, wiped down, to medium heat with the pumpkin seeds. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting as they colour). You may need to do this step in batches. Remove from the pan and toss through the sweet balsamic marinade (to taste) and a drizzle of olive oil. Set aside.
LOADED Couscous
In a salad bowl, combine the cooked Couscous, the sun-dried tomato, the cucumber, ½ the parsley, the pumpkin seeds, a drizzle of olive oil, and seasoning.
DIG IN!
Plate up a generous helping of the loaded Couscous. Top with the marinated mushrooms and dollop over the cashew nut cream cheese. Garnish with the remaining parsley. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R213.94
for 4 servings · R53.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Couscous needs 400 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Button Mushrooms needs 800 gSliced Button Mushrooms 250 g 250 g at R38.99 · 3.2× packsR124.77
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Cashew Nut Cream Cheese
- Sweet Balsamic
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Balsamic Marinated Mushrooms?
The preparation time for Balsamic Marinated Mushrooms with couscous, sun-dried tomatoes & pumpkin seeds is between 20 and 35 minutes.
What is the total time required to make Balsamic Marinated Mushrooms with couscous, sun-dried tomatoes & pumpkin seeds?
The total time required to make Balsamic Marinated Mushrooms with couscous, sun-dried tomatoes & pumpkin seeds is between 30 and 45 minutes.
How many servings does Balsamic Marinated Mushrooms provide?
4 servings
What are the main ingredients in Balsamic Marinated Mushrooms?
Button Mushrooms, Cashew Nut Cream Cheese, Couscous, Cucumber, Dried Chilli Flakes, Garlic, Parsley, Pumpkin Seeds, Rosemary, Sweet Balsamic, Tomato
What is the nutritional information of Balsamic Marinated Mushrooms?
Calories: 606, Carbs: 93 grams, Fat: grams, Protein: 26.3 grams, Sugar: 28 grams, Salt: 290 grams
How do I prepare Balsamic Marinated Mushrooms?
DIG IN!: Plate up a generous helping of the loaded couscous. Top with the marinated mushrooms and dollop over the cashew nut cream cheese. Garnish with the remaining parsley. Enjoy, Chef! LOADED COUSCOUS: In a salad bowl, combine the cooked couscous, the sun-dried tomato, the cucumber, ½ the parsley, the pumpkin seeds, a drizzle of olive oil, and seasoning. MMMUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting as they colour). Remove from the pan and toss through the sweet balsamic marinade (to taste) and a drizzle of olive oil. Set aside. PUMP UP WITH PUMPKIN SEEDS: Return the pan, wiped down, to medium heat with the pumpkin seeds. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MARINATION STATION: Place a pan over medium heat with a drizzle of oil. When hot, fry the garlic until fragrant, 1-2 minutes (shifting constantly). Add the sweet balsamic, the rosemary, seasoning, and the chilli flakes (to taste). Bring to a simmer then remove from the pan. Cover and set aside. FIRST THINGS FIRST: Boil the kettle. Place the couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
What should be prepared from my kitchen to make Balsamic Marinated Mushrooms?
Button Mushrooms, Cashew Nut Cream Cheese, Couscous, Cucumber, Dried Chilli Flakes, Garlic, Parsley, Pumpkin Seeds, Rosemary, Sweet Balsamic, Tomato
How many calories does Balsamic Marinated Mushrooms have?
606 calories
How much fat content does Balsamic Marinated Mushrooms have?
grams