Harissa Roasted Portobello Mushrooms

Harissa Roasted Portobello Mushrooms


  • 4 portobello mushrooms
  • 2 tsp Harissa spice
  • 2 garlic cloves, thinly sliced
  • 2 tbsp olive oil
  • 6 pieces of asparagus
  • 30g couscous
  • 1 lemon, zest
  • 100ml vegetable stock, hot
  •  A handful of fresh parsley, chopped 
  • 1 red pepper, deseeded and chopped
  • 50g feta 

To serve

  • Pitta bread
  • Crisp salad 


  1. The first thing to do is get the cous cous on. In a saucepan with a lid add 1 tbsp of the olive oil. Gently cook the pepper and cous cous over a low heat, stir in ½ the lemon zest and half the parsley, pour over the hot vegetable stock, turn the heat off and place a lid on the pan. Leave for 10 minutes, or until you need it.
  2. Meanwhile pop your oven on to 200*c. Mix the harissa, remaining olive oil and lemon zest in a small bowl. Place the mushrooms and asparagus onto an oven tray. Brush the harissa all over the mushrooms and asparagus. Top the mushrooms with slithers of garlic, cook in the oven for about 10 minutes.
  3. When ready to serve, divide the mushrooms and asparagus between your plates, crumble over the feta cheese and the last of the parsley. Serve the cous cous on the side, crisp salad, pitta bread and lemon. 

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