MAGIC MUSHROOM! - Serves 2-3
Mushroom, Garlic and Parsley with Premium Cous Cous
Ingredients
- 100g (4oz) fresh mushrooms, sliced
- 1 clove garlic (chopped) or 10ml (2 tsp) garlic puree
- 5ml (1 tsp) dried parsley or 15ml (1 tbsp) fresh parsley (chopped)
- 15g (˝ oz) butter
- 175ml (1 small teacup) boiling water
- ˝ vegetable stock cube
- 1 x 125g sachet Ainsley Harriott Premium Cous Cous
- Salt and freshly ground black pepper
Method
Sauté mushrooms, garlic and parsley in butter for 5 minutes.
Dissolve the ˝ stock cube in the boiling water then add to the mushrooms with the Ainsley Harriott Premium Cous Cous.
Bring to the boil.
Remove from the heat, cover and leave for 5 - 7 minutes until the liquid has been absorbed. Fluff with a fork; if required piping hot, re-heat over a low heat for 1-2 minutes, separating the grains with a fork.
Season to taste before serving.
TO SERVE: Serve with grilled pepper steak and a mixed salad.
