For the cous cous salad, eat up oil and sauté onions till fragrant. Add in capsicum, cherry tomatoes, chickpeas and cous cous. Mix well and season with salt and pepper.
For the crispy mushroom, in a bowl mix rice flour, corn flour, water, salt and pepper into a batter.
Heat up oil in a frying pan, coat mushroom with the batter and deep fry till golden brown.
To assemble, toss in rocket salad into cous cous salad and top with crispy mushroom. Drizzle Hellmann’s Roasted Sesame Salad Dressing over the salad and serve.
Chickpea is a source of protein, high in fibre and folate. It can also be made into hummus and goes well with burgers and wraps.
Roasted button mushroom, maitake mushroom or portobello mushroom would be a great substitute for fried oyster mushroom.
In today’s world, couscous has become a favorable alternative to rice as it has fewer carbohydrates per-cup compared to white rice. Eating healthy no longer requires you to omit good taste and this delicious Crispy Mushroom Couscous Salad recipe is definitely a winner to serve on the table for a change. Have fun cooking!