Home / Recipes / Herby pearl couscous with mushrooms and caramelised onion

Herby pearl couscous with mushrooms and caramelised onion

When pine mushroom season hits, the purists cook them in butter and eat them in risotto or on toast. This recipe from The Cook Up with Adam Liaw still champions the pine mushroom, but adds freshness with a mountain of herbs and sweetness from caramelised onion and nutty texture from the pearl couscous.

Recipe By Adam Liaw

Herby pearl couscous with mushrooms and caramelised onion

Ingredients

  • 400g mixed mushrooms or wild mushrooms (pine mushrooms, ideally)
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp honey
  • ½ bunch fresh thyme, chopped
  • ½ bunch fresh parsely, chopped
  • ½ bunch fresh oregano, chopped
  • Small bunch fresh sage
  • 1 garlic clove, minced
  • 1 onion, sliced
  • 3 cups chicken broth (or vegetable as vegan substitute)
  • 1½ cup pearl couscous
  • ½ cup goat’s feta (leave out if vegan)
  • 1 lemon, rind and juice
  • 1 tsp sea salt
  • 1 tsp cracked pepper

Directions

  1. 01

    In a pot, heat up 1 tbsp oil and toast couscous to release flavour. Add the broth, bring to a boil, and then reduce to a simmer. Cover and cook for about 10 minutes. Remove from heat and fluff with a fork.

  2. 02

    In a separate saucepan, heat 3 tbsp olive oil and butter until melted. Add the onion, garlic and half of the thyme and oregano. Cook until onion is translucent, then add mushrooms. Continue to cook and stir until onion is caramelised and mushrooms begin to brown. Add honey and stir to combine.

  3. 03

    Combine couscous with mushroom mixture and stir through lemon juice, lemon rind, goat’s feta, remaining herbs (except the sage) and salt and pepper.

  4. 04

    Shallow fry sage leaves until crisp.

  5. 05

    To serve, divide couscous between bowls, drizzle with extra olive oil if desired and garnish with sage leaves.