300g| 10 1/2 oz wild mushroomsdiced if large (I used frozen)
100g| 3 1/2 oz peeled and cooked chestnutsroughly chopped
450ml| 2 cups hot vegetable stockyou might not need to use it all
150| 5 1/2oz fresh spinach
small piece ofvegetarian Parmesan rind (optional)
2tbspgratedvegetarian Parmesan cheese
salt and pepper to season
fresh chopped flat leaf parsley to serve
truffle oil to serveoptional
Heat the olive oil in a large pot. Fry the shallots over low heat for about 5 minutes until softened.
Increase the heat and add the mushrooms and chestnuts. If using frozen mushrooms you can use them straight from frozen. Cook for 5 minutes, seasoning with salt and pepper.
Add the couscous, cheese rind (if using) and stir to combine. Gradually add the hot stock and simmer until the couscous is almost cooked through, stirring occasionally, about 10 minutes. Add more stock when the liquid is absorbed.
Tip in the spinach and stir until it wilts – it will only need a couple of minutes.
Take out the cheese rind and stir in the grated cheese until it melts.
Serve with a generous sprinking of finely chopped flat leaf parsley, extra Parmesan and a drizzle of truffle oil.
Leave out the cheese to make the recipe vegan. Replace wild mushrooms with chestnut mushrooms and the chestnuts with chopped walnuts if you prefer.