Mushrooms, garlic and fried onions are combined with couscous and soft sun-dried tomatoes in this delicious recipe. Basil leaves add a hint of aromatic freshness, while the lemon juices adds a hint of tanginess.
- 200g couscous
- Chicken stock
- 120g mushrooms
- 100g sun-dried tomatoes, ready to eat
- 1 bunch spring onions
- 2 garlic cloves
- Small handful freshly chopped basil leaves
- Juice of 1 lemon
- 3 tbsp. extra-virgin olive oil
- Salt and pepper
Cover the couscous with at least an inch of chicken stock. Cover and leave to sit for 10 minutes. Meanwhile, thinly slice the mushrooms, spring onions and garlic cloves. Heat a little oil in a frying pan and add the mushrooms, spring onions and garlic. Fry for 4-5 minutes or until tender. Add half the lemon juice and fry for 1 minute.
Whisk the olive oil, basil, remaining lemon juice, salt and pepper together. To serve, toss the couscous with the mushroom mix, the dressing and the sun-dried tomatoes.