Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Mushrooms with Artichokes, Basil and Giant Cous Cous
This dish is guaranteed to become a weeknight staple, but it’s certainly special enough to make if you’ve got people to lunch at the weekend too. Giant cous cous (wholewheat is much nicer) provides the perfect textural foil to them lemony mushrooms and artichokes. Add crumbled goat’s cheese or feta at the end for extra protein if you wish.
|chesnut mushrooms, halved|
|onion, finely sliced|
|olive oil (from the artichoke jar)|
|giant wholewheat cous cous|
|lemon, juice only|
|fresh basil, roughly torn|
From the book