Pearl couscous with mushrooms, spinach and pancetta

  • Cooking time: 30 mins
  • Serves: 3-4
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Combining olive oil, squeezed lemon and oregano with a dash of salt.
  6. Remove from heat and stir in Greek lemon dressing and mix through the spinach. Season to taste with salt and pepper.
  7. Spoon onto plates and garnish with the spring onions and shavings of pecorino.

Serve warm or at room temperature.