Sautéed Mushrooms with Pumpkin Humous and Wild Mushroom Couscous
A delicious sharing plate full of autumn flavour. A great way to use up any leftover pumpkin from Halloween too! Serve with fresh crusty bread.
Preheat oven to 200C/180C fan/gas 6.
Place the pumpkin or squash in a roasting tin with the garlic and drizzle over the olive oil. Season and toss to coat. Roast for 40-45 mins until very tender. Leave to cool.
Place the cooled pumpkin into a food processor with any juices from the roasting tin and the garlic. Add the lemon juice, tahini paste and chickpeas. Season with salt and blend to a paste – add a little more oil if it’s too thick.
Prepare the couscous according to the packet instructions.
Heat the oil and butter in a frying pan. Once the butter has melted add the sliced mushrooms. Cook for a few minutes turning once, until golden brown. Season with salt and pepper.
To serve, smear the Humous to one side of a shallow bowl or plate. Add the couscous to the other side and top with the sautéed mushrooms. Drizzle a little more oil over the humous and finish with a little chopped parsley.
- 2 tbsp olive oil
- 25g butter
- 200g mushrooms (oyster mushrooms work well), sliced
- 1 x packet Ainsley Harriott Wild Mushroom Couscous
- 1 tbsp chopped fresh parsley, to serve
- For the Humous
- 500g pumpkin or squash, peeled, deseeded and chopped
- 1 ½ tbsp olive oil
- 2 garlic cloves, peeled
- juice of ½ lemon
- 1 tbsp tahini paste
- 400g can chickpeas, drained
- salt and pepper