Ingredients

Steps

• Melt 25g butter with 15ml oil in a frying pan.
• Sauté chopped garlic and 200g sliced mushrooms over medium heat until soft.
• Combine 200g cooked couscous, lemon juice, 50ml olive oil, and herbs in a bowl.
• Stir the cooked mushrooms into the couscous mixture and season with salt and pepper.
• Pack the mixture into a lightly oiled small bowl.
• Invert the bowl onto a plate to serve the salad.