Harissa Roasted Portobello Mushrooms

Prep time: 10 minutes

Cooking time: 20 minutes

Serves: 2

Served with fluffy couscous, toasted pitta bread, fresh lemon and a crisp salad

INGREDIENTS

For the mushrooms

  • 4 portobello mushrooms, whole
  • 2 tsp harissa spice
  • 2 tbsp olive oil
  • ½ lemon, zest
  • 6 pieces of asparagus
  • 2 garlic cloves, sliced
  • 50g feta cheese
  • Small bunch parsley, roughly chopped

For the couscous

  • ½ tbsp olive oil
  • 30g couscous
  • 1 red pepper, finely diced
  • ½ lemon, zest
  • Small bunch parsley, roughly chopped
  • 100 ml vegetable stock, hot

To serve

  • Toasted pitta bread
  • Crisp salad
  • Lemon, cut into wedges

METHOD

  1. Pop your oven on to 200c, 180c for fan assisted ovens.
  2. In a saucepan with a lid add 1 tbsp of the olive oil. Gently cook the pepper and couscous over a low heat for about 5 minutes. Then, stir in the lemon zest and the parsley and combine well. Pour over the hot vegetable stock, turn the heat off and place a lid on the pan.
  3. Leave for 10 minutes, or until you need it.
  4. Mix the harissa spice, olive oil and lemon zest in a small bowl. Place the mushrooms and asparagus onto an oven tray. Brush the harissa all over the mushrooms and asparagus. Top the mushrooms with slithers of garlic, cook in the oven for about 10 minutes.
  5. When ready to serve, divide the mushrooms and asparagus between your plates, crumble over the feta cheese and the parsley.
  6. Serve the couscous on the side, crisp salad, pitta bread and lemon.
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