Pearl Couscous with Miso Lemon Mushrooms

Name: Pearl Couscous with Miso Lemon Mushrooms
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp preserved lemon, finely chopped; 10 g each of picked parsley, chervil and mint leaves, roughly chopped; zest of ² lemon; 350 g pearl couscous; 8 chestnut mushrooms, thinly sliced; 4 portobello mushrooms, thinly sliced; sea salt and freshly ground black pepper; 100 g Pecorino; juice of ² lemon; 1 tsp miso paste mixed with 2 tsp water; 25 g butter; 5 g picked lemon thyme leaves; 2 tbsp extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

If you can get hold of golden chanterelles or girolles when they’re in season, they would work perfectly in this recipe. In general, you can forage or buy these wild mushrooms in Scotland between June and November. Preserved lemon is a delicious addition here. They’re readily available but it’s very easy to preserve your own.

Ingredients

Europe
United Kingdom
Preserve
Vegetarian
Scotland
November
June

Ingredients

Method