Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Roasted Mushrooms with Artichokes, Basil and Giant Cous Cous
Introduction
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.
Ingredients
| chesnut mushrooms, halved | |
| jarred artichokes | |
| onion, finely sliced | |
| garlic, crushed | |
| olive oil (from the artichoke jar) | |
| giant wholewheat cous cous | |
| vegetable stock | |
| Greek yogurt | |
| lemon, juice only | |
| sea salt | |
| fresh basil, roughly torn |
Preview
This recipe is a preview
Buy The Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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