Roast Beef Salad with Couscous and Mushrooms
A rare roast beef salad recipe with a base of couscous and portobello mushrooms. The tasty couscous is infused with red wine, fresh mint, garlic and herbs.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Muslin bag
- Serving platter
- Oven
- Stove
- Measuring spoon
- Wooden spoon
- Spatula
- Plate
- Kitchen towel
- Colander
- Tongs
- Ladle
- Fine-mesh sieve
- Spoon
Ingredients
- 400g rare roast beef
- olive oil
- Sea salt
- freshly ground black pepper
- 700ml white chicken stock
- 200ml olive oil, plus a little extra
- 50g unsalted butter
- 150g shallots, finely sliced
- 150g Spanish onion, finely sliced
- 3 garlic cloves, finely chopped
- 3 bay leaves
- ½ tsp chopped rosemary
- 1 tsp chopped thyme
- 500g Israeli couscous
- 150ml red wine
- 4 mint sprigs, tied in muslin
- 12 mint leaves, cut into fine strips
- 150ml olive oil
- 8 caps of Portobello mushrooms, cut in quarters
- 2 tsp chopped thyme leaves
- 150ml balsamic vinegar
- A handful of parsley, roughly chopped
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