Herby pearl couscous with mushrooms and caramelised onion

When pine mushroom season hits, the purists cook them in butter and eat them in risotto or on toast. This recipe still champions the pine mushroom, but adds freshness with a mountain of herbs and sweetness from caramelised onion and nutty texture from the pearl couscous.

Herby pearl couscous with mushrooms and caramelised onion Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Easy Autumnal Dinners

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG

Ingredients

• 4 tbsp olive oil, plus extra for the sage
• 3 cups chicken (or vegetable) stock
• 1 ½ cup pearl couscous
• 2 tbsp butter
• 1 onion, sliced
• 1 garlic clove, minced
• ½ medium bunch fresh thyme, chopped
• ½ medium bunch fresh oregano, chopped
• 400 g mixed mushrooms or pine mushrooms (see Note)
• 1 tbsp honey
• 1 lemon, juice and zest
• ½ cup Meredith goat's feta (optional)
• 1 tsp sea salt
• 1 tsp cracked pepper
• ½ medium bunch fresh parsley, chopped
• 1 small bunch fresh sage

Instructions

1. In a large saucepan, heat 1 tbsp olive oil. Add the couscous and toast until lightly golden. Add the stock, bring to the boil and reduce to a simmer. Cover and cook for 10 minutes, or until tender. Remove from the heat and fluff with a fork to separate the grains.
2. Meanwhile, in a separate large saucepan, heat the remaining oil with the butter. Add the onion, garlic with half of the thyme and oregano. Cook until the onion is translucent, then add mushrooms. Cook, stirring until the onion is caramelised and mushrooms begin to brown. Add the honey and stir to combine.
3. In a large mixing bowl, combine the couscous and mushroom mixture. Stir through lemon juice, zest, goats' feta, remaining herbs (except the sage) and season with salt and pepper.
4. In a small saucepan, shallow fry the sage leaves in olive oil, until crisp.
5. Divide the mushroom couscous between bowls, drizzle with extra olive oil if desired. Top with the crispy sage.

Note

• The mushroom mix comprised of Swiss browns, oyster and button mushrooms.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Easy Autumnal Dinners

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG