A levantine take on Mushroom Tabbouleh, built on pomegranate and mint and finished the way we like it. Ready in about 40 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the chickpeas and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
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