Crispy Mushroom Couscous Salad

Crispy Mushtoom Couscous Salad

Crispy Mushroom Couscous Salad (Photo: NMA)



  • 2tbsp Oil
  • 50g Yellow onion, diced
  • 80g Yellow capsicum, diced
  • 8Cherry tomatoes, halved
  • 70g Chickpeas, boiled till soft
  • 230g Cooked couscous
  • 125g Rocket lettuce
  • 6tbsp Hellmann’s Roasted Sesame
  • Salt and pepper to taste

For the Crispy Mushroom

  • ½ cup Rice flour
  • ¼ cup Corn flour
  • 90ml Water
  • ½ tsp Salt
  • ¼ tsp White pepper
  • 8 Oyster mushroom


1 For the cous cous salad, eat up oil and sauté onions till fragrant. Add in capsicum, cherry tomatoes, chickpeas and cous cous. Mix well and season with salt and pepper.
2 For the crispy mushroom, in a bowl mix rice flour, corn flour, water, salt and pepper into a batter.
3 Heat up oil in a frying pan, coat mushroom with the batter and deep fry till golden brown.
4 To assemble, toss in rocket salad into cous cous salad and top with crispy mushroom. Drizzle Hellmann’s Roasted Sesame Salad Dressing over the salad and serve.

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