Sautéed Mushrooms with Pumpkin Humous and Wild Mushroom Couscous - Ainsley Harriott

Ingredients

• 2 tbsp olive oil
• 25g butter
• 200g mushrooms (oyster mushrooms work well), sliced
• 1 x packet Ainsley Harriott Wild Mushroom Couscous
• 1 tbsp chopped fresh parsley, to serve
• For the Humous
• 500g pumpkin or squash, peeled, deseeded and chopped
• 1 ½ tbsp olive oil
• 2 garlic cloves, peeled
• juice of ½ lemon
• 1 tbsp tahini paste
• 400g can chickpeas, drained
• salt and pepper