125g oyster mushrooms, each torn into three pieces
100g enoki mushrooms, trimmed
1/4 cup flat-leaf parsley, chopped
200g pearl couscous
1 litre chicken stock
Pan-seared snapper fillet, lemon wedges and toasted bread, to serve
1Heat a deep saucepan over medium heat. Add oil, onion and garlic and sauté until golden. Add the Swiss brown and oyster mushrooms and cook 4-5 minutes until softened. Add the enoki mushrooms and cook for a further 1 minute. Season to taste add the parsley and transfer into a bowl.
2Using the same pan, pour in the chicken stock and bring to the boil. Stir in the couscous and simmer for 8-10 minutes until couscous is tender. Strain the couscous and add to the mushroom mixture.Taste and season.
3Spoon onto warm plates and serve with pan seared snapper, lemon and toasted bread.