Pearl couscous with mushrooms, spinach and pancetta
- Cooking time: 30 mins
- Serves: 3-4
Ingredients
- 1/2 tablespoon extra-virgin olive oil
- 100g pancetta diced
- 200g quartered white cup mushrooms
- 1 litre homemade or store-bought low sodium chicken or vegetable stock
- 250g pearl couscous
- Sea salt and freshly ground black pepper
- 150g baby spinach or rocket
- 1 small bunch of spring onions, thinly sliced
- Olive oil, lemon and oregano dressing
- 50g Pecorino
Method
- 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.
- 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.
- 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.
- Stir in the mushroom mixture and cook until the couscous is al dente, and the liquid has been absorbed, about 1 minute (if necessary, add water a tablespoon at a time to get the desired texture.)
- Combining olive oil, squeezed lemon and oregano with a dash of salt.
- Remove from heat and stir in Greek 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.
Serve warm or at room temperature.
