Roasted Mushrooms with Couscous Crust

Name: Roasted Mushrooms with Couscous Crust
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves: 4
Ingredients: 1 tbsp harissa paste; 1 tsp smoked mild paprika; 1 onion, finely chopped; 2 large garlic cloves, finely chopped; hot Vegetable Stock, or ready-made, to cover; 3 tbsp olive oil, plus extra for drizzling; 75 g /2½ oz/heaped ⅓ cup couscous; mixed salad leaves, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 125 g /4½ oz rindless goats’ cheese, crumbled; 4 large portobello or field mushrooms, stalks discarded; 4 large portobello or field mushrooms, stalks discarded; 1 large handful of oregano leaves, chopped; 1 large handful of flat-leaf parsley leaves, chopped; juice of ½ lemon; 6 tbsp mayonnaise; 1 heaped tsp harissa

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Couscous makes a great base for stuffings as it takes on the flavours of stronger ingredients and adds extra substance. For this dish, it’s best to use large mushrooms with a slightly raised edge, which act like a bowl to hold the stuffing.

Ingredients

75 g /2½ oz/heaped ⅓ cup couscous
hot Vegetable Sto

Main course
Vegetarian

Method

Preheat the oven to 190°C/375°F/Gas 5. Put the couscous in a heatproof bowl and pour over enough hot stock to just cover. Stir, cover with a plate to keep in the heat and leave for 5 minutes, or until the stock is absorbed. Fluff up the couscous with a fork to sepa