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Main Ingredient: Couscous
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Prep Time: 15-20 mins
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Cook Time: 20-25 mins
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Serves: 4-6
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Recipe by: Adam Liaw
Earthy wild mushrooms, fragrant herbs, and lemony pearl couscous come together in this cozy yet elegant dish, perfect as a hearty vegetarian main or a flavorful side.
Method
- In a pot, heat 1 tbsp oil and toast the couscous to release flavour. Add the broth, bring to a boil, and then reduce to a simmer. Cover and cook for about 10 minutes. Remove from heat and fluff with a fork.
- In a separate saucepan, heat 3 tbsp olive oil and butter until melted. Add the onion, garlic and half of the thyme and oregano. Cook until the onion is translucent, then add the mushrooms. Continue to cook and stir until the onion is caramelised and mushrooms begin to brown. Add honey and stir to combine.
- Combine couscous with mushroom mixture and stir through lemon juice, lemon rind, goat’s feta, remaining herbs (except the sage) and salt and pepper.
- Shallow fry sage leaves until crisp.
- To serve, divide couscous between bowls, drizzle with extra olive oil if desired and garnish with sage leaves.
