Pearl Couscous with Miso Lemon Mushrooms

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

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
June
November

Ingredients

Method