Couscous with caramelised onions and wild mushrooms Recipe

Couscous with caramelised onions and wild mushrooms Recipe

  • 2 tbsp olive oil
  • 4 shallots, finely sliced
  • 1 red onion, finely sliced
  • salt and freshly ground black pepper
  • 25g/1oz butter
  • 150g/5½oz wild mushrooms, halved
  • 1 smoked garlic clove, finely chopped
  • 125g/4½oz couscous
  • chopped fresh parsley, to garnish
  1. Heat the olive oil in a frying pan, add the shallots and onions and season, to taste, with salt and freshly ground black pepper. Cook over a gentle heat for eight minutes, stirring frequently, until soft and lightly caramelised.
  2. In a separate pan, heat the butter, add the mushrooms and garlic and cook over a medium heat for 2-3 minutes.
  3. Place the couscous in a bowl and pour over enough boiling water to cover the couscous by a centimetre. Cover with cling film and leave until all the water has been absorbed.
  4. Remove the cling film and fluff up the grains with a fork and season, to taste, with salt and freshly ground black pepper.
  5. To serve, pile the couscous onto a serving plate and top with the caramelised onions and mushrooms. Garnish with parsley.
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