Couscous makes a great base for stuffings as it takes on the flavors of stronger ingredients and adds substance. Here, it is mixed with harissa, which also doubles up as the flavoring of the sauce. Use large mushrooms with a slightly raised edge, which act like a bowl to hold the stuffing.
Serves: 4 Preparation time: 15 minutes, plus making the stock Cooking time: 35 minutes
heaped ⅓ cup couscous
hot Vegetable Stock (see page 14), to cover
3 tablespoons olive oil, plus extra for drizzling
1 onion, finely chopped
2 large garlic cloves, finely chopped
1 tablespoon harissa paste
1 teaspoon smoked mild paprika
1 large handful of flat-leaf parsley leaves, chopped
1 large handful of oregano leaves, chopped
4 large portobello or field mushrooms, stalks discarded
1 cup rindless goat cheese, crumbled
sea salt and freshly ground black pepper
mixed salad greens, to serve
HARISSA MAYO
1 heaped teaspoon harissa
⅓ cup plus 1 tablespoon mayonnaise
juice of ½ lemon
1. Preheat the oven to 375°F. Put the couscous in a heatproof bowl and pour over it enough hot stock to just cover. Stir, cover with a plate to keep in the heat and leave 5 minutes, or until the stock is absorbed. Fluff up the couscous with a fork to separate the grains.
2. Meanwhile, heat half the oil in a large skillet over medium heat. Add the onion and fry 8 minutes until softened but not colored. Add the garlic and cook another minute. Add the harissa, paprika, cooked couscous and half the herbs, season with salt and pepper and stir until combined.
3. Brush the tops (not the gills) and edges of each mushroom with the remaining oil and put them in a small roasting pan to keep them upright. Spoon the couscous mixture in a pile on top, pressing it down slightly, then pour in 1 tablespoon water, cover with foil and roast 15 minutes until the mushrooms have softened. Remove the foil, scatter the goat cheese over the top of each one, drizzle with a little oil and return to the oven another 10 minutes until the cheese has melted slightly.
4. Meanwhile, mix together all the ingredients for the harissa mayo with 1 to 2 tablespoons warm water and salt and pepper. Serve the mushrooms, sprinkled with the remaining herbs, with the harissa mayo and salad.
To dry robust herbs, such as rosemary, oregano, sage and thyme, put a single layer between two sheets of paper towels and microwave 1 to 3 minutes.