Tahini Mushroom Bowl & Couscous

Instructions

1. Prepare the Mushrooms

   5 min hands-on27 min waiting

   • Preheat the oven to 220°C (fan-assisted).
   • Tear or slice the mushrooms into chunks and arrange on a baking tray.
   • Grate garlic over the mushrooms and sprinkle with rosemary needles.
   • Drizzle with olive oil, season with salt and pepper, and toss to coat.
   • Roast for 25-30 minutes, stirring halfway, until golden and crispy.

2. Cook the Couscous

   2 min hands-on6 min waiting

   • Bring water to a boil in a medium saucepan.
   • Stir in couscous and a pinch of salt, then remove from heat.
   • Cover and let sit for 5-7 minutes until water is absorbed.
   • Fluff with a fork and set aside.

3. Prepare the Herbs

   3 min hands-on

   • Pick and finely chop parsley and coriander leaves, separating stems and leaves.

4. Make the Whipped Tahini

   3 min hands-on

   • Blend tahini, lemon juice, water, garlic, cinnamon, sugar, and ice cubes until smooth and creamy.
   • Adjust seasoning with salt or sugar if needed.

5. Combine Mushrooms and Herbs

   2 min hands-on

   • Transfer roasted mushrooms to a bowl and toss with chopped parsley and coriander stems.

6. Assemble the Dish

   3 min hands-on

   • Spread whipped tahini on the base of each serving plate.
   • Top with couscous and mushroom mixture.
   • Garnish with parsley and coriander leaves.
   • Drizzle with olive oil before serving.
   • Cooking tips:
   • For deeper flavor, marinate the mushrooms with rosemary, garlic, olive oil, salt, and pepper for 10 minutes before roasting.
   • To avoid dry couscous, ensure the water-to-couscous ratio is accurate and cover tightly when steaming.
   • Use a high-speed blender for the tahini to achieve the desired fluffy, whipped consistency. Adding ice cubes helps emulsify the tahini into a light, creamy texture.
   • Serve immediately to enjoy the contrasting textures of warm mushrooms, fluffy couscous, and creamy tahini.