Mushroom and herb couscous salad
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
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.
For the couscous, place the cooked couscous into a bowl along with the lemon juice, olive oil and herbs and mix well.
Add the mushrooms to the couscous mixture and season to taste with salt and freshly ground black pepper.
Lightly oil a small bowl and pack the couscous mixture into the bowl.
To serve, turn the bowl of couscous out onto a plate.
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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