Dinner recipe
Fluffy couscous topped with deeply golden garlic mushrooms, green lentils, rosemary and a bright lemon-parsley finish.
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Ingredients
large frying pan, large heatproof bowl, plate, fine grater
Method
Quarter the chestnut mushrooms, thinly slice the onions, grate the garlic and finely chop the rosemary and fresh parsley. Drain the cooked green lentils.
Heat 2 tablespoons olive oil in a large frying pan over a high heat. Add half the mushrooms and cook for 4 to 5 minutes without crowding until deep golden, then transfer to a plate. Repeat with the remaining mushrooms and 1 tablespoon olive oil.
Reduce the frying pan to a medium heat. Add the onions with 0.5 teaspoon salt and cook for 6 minutes until soft. Stir in the garlic and rosemary for 1 minute, then add the lentils and half the black pepper for 3 minutes until hot.
Meanwhile, put the couscous in a large heatproof bowl. Pour over 500ml boiling vegetable stock, cover with a plate and leave for 5 minutes, then fluff thoroughly with a fork.
Stir the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper through the couscous. Return the mushrooms to the lentils, finely grate in the lemon zest and squeeze in 1 tablespoon lemon juice, then fold through half the parsley.
Divide the hot couscous between shallow bowls and spoon the garlicky mushroom and lentil mixture over the centre. Finish with the remaining parsley and serve immediately.
