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.
Calories320.2kcal
Proteins9.6grams
Fats13.6grams
Carbohydrates37.4grams
Button mushrooms
140
g
Couscous
330
g
Olive oil
25
ml
Parsley
1
sprig
Dill
1
sprig
Salt
to taste
Ground black pepper
to taste
1
Soak couscous in boiling water in a 1:1 ratio beforehand. Cover and let it sit for 2-3 hours.
- Couscous: 330 g
2
Slice the mushrooms into large pieces, season with olive oil, salt, and pepper, and let marinate for 30 minutes.
- Button mushrooms: 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.
- Button mushrooms: 140 g
- Olive oil: 25 ml
4
Mix couscous with mushrooms in a bowl.
- Couscous: 330 g
- Button mushrooms: 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.
- Parsley: 1 sprig
- Dill: 1 sprig
- Olive oil: 25 ml
- Salt: to taste
- Ground black pepper: to taste
