When you know you won’t have the ability to stop at the end of the day to grab fresh supplies, this recipe is a great one to have up your sleeve. All of the veggies are fine to be out of the fridge for a day and the saltiness of the feta will keep it safe, just make sure you use it on the same day.


1 cup of couscous
1 tablespoon olive oil
6 large field mushrooms, stalks trimmed
1 teaspoon dried thyme
1 clove garlic, finely chopped
1 lemon, juiced
1 small cucumber, sliced
12 cherry tomatoes, cut in half
2 spring onions, sliced
100g feta


  1. In a small pot, bring 1 cup of water to the boil. Remove from heat, add couscous, oil and season well with salt. Cover and set aside for 5 minutes.
  2. Heat a large fry pan with 1 tablespoon of oil, add mushrooms stalk side down and cook over medium high heat for 3-4 minutes. Turn, add thyme and garlic, cover the pan and cook for a further 4 minutes or until mushrooms are tender.
  3. Use a fork the fluff the couscous grains, squeeze a good amount of lemon into couscous and stir through.
  4. Divide couscous between plates, top with salad ingredients. Serve mushrooms on the side with crumble feta on top and extra lemon.

Serves 2


  • Covering the mushrooms halfway will ensure they cook through.


  • If large mushrooms aren’t available, buy an assortment of smaller mushrooms, slice them and sauté with garlic and thyme.
  • Cooked and cooled pasta works well in place of couscous for the salad
  • Capsicum and red onion can be substituted for tomatoes and spring onions

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