Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 3 to 4 people
Difficulty level: 3 out of 4
11 Ingredients
- 200grams white cup mushrooms, quartered
- 1 bunch spring onions, thinly sliced
- 1/2tablespoons extra-virgin olive oil
- 1L low sodium chicken stock
- 1 pinch black pepper
- 250grams pearl couscous
- 50grams pecorino
- 150grams baby spinach/rocket
- Greek lemon dressing
- 100grams pancetta, diced
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 6
Heat the oil in a large saucepan on a medium high heat then add the pancetta and cook until it has slightly browned and the fat has rendered.
Step 2 of 6
Add the mushrooms and stir well. Keep stirring until the mushrooms have browned (about 5 minutes). Remove from heat and scrape the mixture into a bowl to set aside.
Step 3 of 6
Add stock to the empty saucepan and bring to a boil. Add the couscous and stir, cook for 1 minute less than the package instructs.
Step 4 of 6
Stir in the mushroom mixture and cook until the couscous is al dente, and the liquid has been absorbed which should take about 1 minute (if necessary, add water a tablespoon at a time to get the desired texture).
Step 5 of 6
Remove from heat and stir in lemon dressing and mix through the spinach. Season to taste with salt and pepper. Spoon onto plates and garnish with the spring onions and shavings of pecorino.
Step 6 of 6
Serve warm or at room temperature.
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