Marinated Mushroom & Couscous Salad with Crunchy Croutons - Ainsley Harriott

Ingredients

• 5-6 tbsp olive oil
• 1 large flat field mushroom, cut into 1cm slices
• 3 chestnut mushrooms, halved or quartered if large
• handful baby button mushrooms
• 1 tbsp red wine vinegar
• 1 small red onion, finely sliced
• salt and pepper
• 2 tbsp roughly chopped flat-leaf parsley
• 1 x packet Ainsley Harriott Wild Mushroom Couscous
• 30g fresh Rocket leaves
• For the Croutons
• 1 slice thick bread
• 1 ½ tbsp olive oil
• sea salt
• 1 tbsp finely grated Parmesan cheese
• ½ tbsp chopped flat-leaf parsley