Feed your appetite for cooking with Penguin’s expert authors
Roast Beef Salad with Couscous and Mushrooms
Ingredients
Method
Slice the beef and cut it into strips. Drizzle the strips with olive oil and season with salt and pepper, then set aside.
Bring the stock for the couscous to a simmer. Heat the olive oil and butter in a separate pan and cook the shallots, onion, garlic, bay leaves, rosemary and thyme. Cook until the onions are semisoft, then season and add the couscous. Cook for 2-3 minutes, add the red wine and continue cooking until the liquid is reduced by two-thirds. Add the muslin bag of mint and the simmering stock, a little at a time, and cook for 10-15 minutes until the couscous is tender. Add the strips of fresh mint and a little extra olive oil, then check the seasoning.
To prepare the mushrooms, heat half the olive oil in a frying pan over a medium heat. Add half the mushrooms, season well and cook them for 2-3 minutes. Add half the garlic and thyme leaves, then deglaze the pan with half the balsamic vinegar. Turn the mushrooms into a bowl and keep them warm while you cook the rest in the same way. Add the chopped parsley.
Place the couscous in a serving dish and put the beef on top. Add the mushrooms and their cooking juices, then serve.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.