Herby Pearl Couscous with Mushrooms and Caramelised Onion

In a pot, heat 2 tbsp olive oil and toast the pearl couscous to release flavour. Add the chicken broth, bring to a boil, and then reduce to a simmer. Cover and cook for about 10 minutes. Remove from heat and fluff with a fork.

In a separate saucepan, heat 2 tbsp olive oil and the butter until melted. Add the thinly sliced onion, minced garlic, and half of the chopped thyme and oregano. Cook until the onion is translucent, then add the cleaned and sliced mushrooms. Continue to cook and stir until the onion is caramelised and the mushrooms begin to brown. Add the honey and stir to combine.

Combine the couscous with the mushroom mixture and stir through the lemon juice, lemon zest, crumbled goat’s feta, remaining chopped thyme, oregano, and parsley (reserve sage for garnish), and season with salt and pepper.

Shallow fry the picked sage leaves in a little olive oil until crisp. Drain on paper towel.

To serve, divide the couscous between bowls, drizzle with extra olive oil if desired, and garnish with the crisp sage leaves.