Za’atar Lion’s Mane Steak with Couscous & Herb Salad

Prep Time: 10 minutes Cook Time: 30 minutes Servings: 1 Source:

Ingredients

FOR THE HERB SALAD:

1/4 cup celery leaves

1/4 cup parsley leaves

Juice of half a lemon

Extra-virgin olive oil

1 carrot, shaved

Salt and pepper, to taste

1 pinch za’atar

FOR THE MUSHROOM STEAK:

1 large lion’s mane mushroom

Salt and pepper, to taste

Za’atar, to taste

2 tablespoons plant-based butter

2 garlic cloves, crushed, reserved

FOR THE COUSCOUS:

1 tablespoon extra-virgin olive oil

1/2 teaspoon smoked paprika

Reserved garlic cloves from basting the steak, minced

1/4 cup garlic chives, chopped OR chives, chopped

1/4 cup celery, chopped

1 cup pearl couscous

1 tablespoon vegetable bouillon paste

1 1/2 cups hot water

Directions

Make the herb salad: Mix all ingredients for the herb salad together in a small bowl and set aside.

Make the lion’s mane steak: In a small cast iron skillet, sear lion’s mane mushroom in EVOO over medium-high heat while firmly pressing down for 5 minutes. Flip the mushroom over and season with salt, pepper, and za’atar - press firmly and sear for another 5 minutes. Flip a third time, season with salt, pepper, and za’atar and press for an additional minute. Add butter and crushed garlic and baste for one minute. Remove mushroom steak and set aside. Reserve garlic cloves and mince.

Make the couscous: Reduce heat to medium. Add olive oil to the pan and sauté chopped chives, reserved garlic, and celery for 30 seconds. Add couscous and toast for 30 seconds. Add bouillon paste and water and stir, bringing to a simmer. Cover and cook for 10 minutes until liquid is absorbed. Fluff with a fork.

Top couscous with sliced mushroom steak, herb salad, and an extra sprinkle of za’atar.