Ingredients

• 2 tbsp olive oil
• 4 shallots
• finely sliced
• 1 red onion
• finely sliced
• salt and freshly ground black pepper
• 25g/1oz butter
• 150g/5½oz wild mushrooms
• halved
• 1 smoked garlic clove
• finely chopped
• 125g/4½oz couscous
• chopped fresh parsley
• to garnish

Directions

• Heat the olive oil in a frying pan
• add the shallots and onions and season
• to taste
• with salt and freshly ground black pepper. Cook over a gentle heat for eight minutes
• stirring frequently
• until soft and lightly caramelised.
• In a separate pan
• heat the butter
• add the mushrooms and garlic and cook over a medium heat for 2-3 minutes.
• Place the couscous in a bowl and pour over enough boiling water to cover the couscous by a centimetre. Cover with cling film and leave until all the water has been absorbed.
• Remove the cling film and fluff up the grains with a fork and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pile the couscous onto a serving plate and top with the caramelised onions and mushrooms. Garnish with parsley.