Vegan Hummus Couscous
Wash and dice the pepper and courgette then quarter the mushrooms and chop the olives.
Peel and cut your onion into 1cm thick slices and place into a heated pan with the olive oil. On a medium heat fry the onion until golden brown the add the peppers courgette and mushroom, a pinch of salt and pepper and sauté for 2 minutes. Turn off heat, add in the olives and stir.
Prepare the couscous as per the packet instructions then pour in the sautéed mix, stir in the hummus and turn out onto a plate. Finish off with a squeeze of lemon and enjoy!
Hummus has a low Low Glycemic Index and is packed with plant based protein and fiber.