• Half a cup of israeli couscous 
• 3 scoops of Mitchells Bone Broth Powder
• Mushrooms, corn or basically anything that need using up from your fridge 
• Fresh chilli or chilli flakes
• 1 cup hot water 
• 2 cloves of garlic 
• Salt & pepper 
• Oil of choice

1. Bring a splash of oil up to heat. We like to use Avocado oil because of its high smoke point which is perfect for this dish.
2. Sauté the garlic, mushrooms, corn, chilli and any other ingredients you have rustled up. Set aside.
3. Add Mitchells Bone Broth Powder to the hot water and bring to a boil.
4. Add the couscous and simmer until it has soaked up 80% of the broth, add back in the veg mix and cook for a further few minutes.
5. Season with salt & pepper to taste
6. Enjoy!

WANT TO TRY MORE RECIPES? 

• Hearty Beef Bone Broth Stew

• Creamy Oyster Mushroom Pasta

• Protein Packed Collagen Smoothie

• Bone Broth Nachos