Roast Mushroom Cous Cous Salad

Roast Mushroom Couscous Salad recipe - The Cooks PantryRECIPE BY:

Courtney Roulston


4 people

Perfect to go with BBQ steak or chicken, but hearty enough to be served as a vegetarian dinner as it is. Leftovers are great for a packed work lunch…


  • 8 large whole Portobello mushrooms
  • 2 x 100g packets Ainsley Harriott’s Wild Mushroom Cous Cous
  • 300mls boiling water
  • 100g Coles Danish Feta
  • 30g Ballantyne Rolled Salted Butter
  • 1 tablespoon fresh thyme
  • 200g green beans, trimmed
  • juice and zest of 1 lemon
  • 2 teaspoons honey
  • 2 tablespoon olive oil
  • 1 bunch flat leaf parsley, chopped
  • 1/3 cup roasted almonds, chopped
  • Cracked black pepper to serve


  • Preheat oven to 200 degrees.
  • Remove the stalks from the mushrooms and place them onto a lined oven tray with the stem side facing upwards.
  • Divide the butter into the caps of the mushrooms, season with a pinch of sea salt and sprinkle with thyme. Roast in the oven for 20 minutes, or until the mushrooms are cooked through.
  • Meanwhile place the cous cous into a large bowl and cover with 300ml boiling water. Cover and leave to steam for 5 minutes.
  • Heat 1 tablespoon of the oil in a frying pan and cook the beans with a pinch of sea salt for 3-4 minutes, or until tender.
  • Whisk the lemon juice, lemon zest, honey and remaining oil together.
  • Pour the lemon dressing over the cous cous and toss through the cooked beans and parsley.
  • Place the cous cous salad onto the base of a serving platter and top with the roast mushrooms. Garnish with crumbled feta, and almonds. Enjoy!


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