Armenian couscous salad with mushrooms

2 servings

200 minutes

When couscous meets olive oil, it quickly falls into a state of bliss. To somehow perk it up, champignons come to the rescue. Recipe from the team of chefs at the Noev Kovcheg restaurant.

Energy value per serving

• Calories: 320.2
• Proteins: 9.6g
• Fats: 13.6g
• Carbohydrates: 37.4g

Ingredients

• Champignons: 140 g
• Couscous: 330 g
• Olive oil: 25 ml
• Parsley: 1 sprig
• Dill: 1 sprig
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Soak couscous in boiling water in a 1:1 ratio beforehand. Cover and let it sit for 2-3 hours.

   Required ingredients:

   • Couscous: 330 g

2. Slice the mushrooms into large pieces, season with olive oil, salt, and pepper, and let marinate for 30 minutes.

   Required ingredients:

   • Champignons: 140 g
   • Olive oil: 25 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Place the mushrooms in a well-heated pan with the marinade, fry while stirring for 7-8 minutes until the liquid evaporates and they brown.

   Required ingredients:

   • Champignons: 140 g
   • Olive oil: 25 ml

4. Mix couscous with mushrooms in a bowl.

   Required ingredients:

   • Couscous: 330 g
   • Champignons: 140 g

5. Generously add chopped greens (parsley and dill) to the salad, dress with olive oil, taste, and add salt and pepper to taste.

   Required ingredients:

   • Parsley: 1 sprig
   • Dill: 1 sprig
   • Olive oil: 25 ml
   • Salt:  to taste
   • Ground black pepper:  to taste