Portobello with pearl couscous and roasted cauliflower

Ingrédients

• 4 large portobellos
• 300 g pearl couscous
• 1 small cauliflower, broken into small florets
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• Zest and juice of 1 lemon
• Handful of fresh parsley, roughly chopped
• Salt and black pepper to taste
• Optional: 2 tbsp toasted pine nuts

Préparation

1. 1

   Preheat the oven to 200°C (convection 180°C).Spread the cauliflower florets over a baking sheet, drizzle with 2 tbsp olive oil, sprinkle with cumin, paprika, salt and pepper. Roast for 20 to 25 minutes in the oven until golden brown and slightly crisp.Meanwhile remove the stems from the portobello caps and rub the caps with olive oil, salt and pepper. Place them cavity-side up on a separate baking tray.Put the portobellos in the oven for the last 15 minutes so they cook through and stay juicy without drying out.Cook the pearl couscous according to the package directions in lightly salted water, about 8 to 10 minutes. Drain and let it steam off briefly.Heat a glug of olive oil in a frying pan over medium heat. Gently sauté the garlic and shallot for 2 minutes. Add the pearl couscous and fry for 2 minutes more. Stir in the lemon zest, parsley and a generous pinch of salt and pepper.Fold the roasted cauliflower through the pearl couscous and mix everything well.Place the portobellos on a nice dinner plate and fill them generously with the couscous-cauliflower mixture. Garnish with extra parsley, a few drops of lemon juice and, if desired, some toasted pine nuts.