Serves 2
125g button mushrooms, sliced (s)(sff)
1 onion, finely chopped (s)(sff)
1 Tsp “very lazy” garlic
1 Tsp “very lazy” ginger
1 Schultz garlic, mushroom & cream sauce (4.5 Syn/4 =< 2 Syn)
300mL skimmed milk (6 Syn/4=< 1.5 Syn)
100g Couscous (ff)
200mL water

Knorr “veg” stockpot
2 smoky bacon rashes cut into small pieces (ff)

Mix a little milk with the sauce mix in a small pan until all lumps are removed, continue to add the milk, place on a low light and bring to the boil, stir until thickened, put to one side.
Make up the couscous by adding the water to the stockpot & covering the couscous, mix & cover with Clingfilm, set aside for 10 mins. Fluff up before serving.

Spray a pan with Fry Light and add the onion, bacon, garlic & ginger, cook for 5 mins add chopped mushrooms and cook until the mushrooms are cooked, add sauce and cook for a further 5 mins, season and serve with the Couscous.