A recipe for two that can be made for less than Dh30 in no more than 30 minutes. This week: 30 in 30: Mushroom ragu with couscous.
30 in 30: Mushroom ragu with couscous
A recipe for two that can be made for less than Dh30 in no more than 30 minutes. This week: 30 in 30: Mushroom ragu with couscous
1 bulb garlic
1 white onion
1 small bunch parsley
1 small packet couscous
1 vegetable stock cube (use fresh stock if available)
100ml sour cream
Total cost: Dh28
Cut the mushrooms into thickish slices. Peel and thinly slice three garlic cloves. Peel and finely chop the onion. Make up 450ml of hot stock.
Tip 250g of couscous into a large bowl. Pour 300ml of hot stock over the couscous, stir briefly and cover with cling film. Leave to stand for five minutes, then stir again and set aside for later.
Heat a couple of tablespoons of olive oil in a large saucepan over a medium heat. Add the onion and garlic, season with salt and cook for four to six minutes, until softened but not coloured.
Increase the heat and add the mushrooms, spreading them out in an even layer. Allow to roast for three to four minutes without disturbing, then turn the mushrooms over to cook the other side – they should be golden brown. Add a splash of white vinegar (if available) and leave to bubble away.
Pour over the remaining stock and bring to the boil briefly, before reducing the heat to a brisk simmer. Simmer for 10 minutes, then pour in the sour cream. Warm the sauce through and remove from the heat.
Season to taste with lemon juice, salt and black pepper before adding the chopped parsley, reserving a small handful for garnish.
Fluff the couscous up with a fork. Divide the couscous between two bowls and spoon over the mushrooms and sauce. Scatter over the remaining parsley leaves and serve.
* The 30 in 30 recipe works on the premise that you have some basic store staples – such as oil, vinegar, butter, salt and pepper – at your disposal