Mushroom and herb couscous salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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For the mushrooms, melt the butter with the oil in a frying pan and cook the garlic and mushrooms over a medium heat until soft.
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For the couscous, place the cooked couscous into a bowl along with the lemon juice, olive oil and herbs and mix well.
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Add the mushrooms to the couscous mixture and season to taste with salt and freshly ground black pepper.
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Lightly oil a small bowl and pack the couscous mixture into the bowl.
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To serve, turn the bowl of couscous out onto a plate.
Ingredients
For the mushrooms
- 25g/1oz unsalted butter
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 200g/7oz mushrooms, sliced
For the couscous
- 200g/7oz cooked couscous
- 1 lemon, juice only
- 50ml/2fl oz olive oil, plus extra for oiling
- 1 tsp chopped fresh parsley
- 1 tsp chopped fresh chives
- salt and freshly ground black pepper
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