Hugh Fearnley-Whittingstall's Lemony Mushroom and Fennel Couscous

Name: Lemony Mushroom and Fennel Couscous
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2 servings

The TV chef's delicious, high-fibre one-pan supper, perfect for two - with a winning combination of fennel and mushroom.

Lemony Mushroom and Fennel Couscous being spooned out of a bowl

By Hugh Fearnley Whittingstall | Published - 27 May 2026

Prep time

10 mins

Cooking Time

50 mins

Serves

3 tbsp olive oil
150-200g mushrooms, such as chestnut, portobello, oyster or shiitake, or a mix, sliced (or roughly torn if oyster)
100g giant wholewheat couscous
1 tsp vegetable bouillon powder or 1 veg stock cube
1 medium onion, thinly sliced
1 large or 2 medium fennel bulbs, trimmed and thinly sliced (save any feathery fronds)
2 garlic cloves, roughly chopped
1 tsp fennel seeds, roughly crushed (optional)
Finely grated zest of 1 lemon and juice of ½ lemon
About 2 tbsp roughly chopped parsley
1-2 tsp whole baby capers, or chopped larger ones (optional)
Sea salt and black pepper

Put a wide, shallow pan over a fairly high heat and add 1 tbsp olive oil.
Toss in the sliced mushrooms with a pinch of salt and fry, stirring or tossing only occasionally, for about 10 minutes until they shrink and take on some good colour. Tip them into a dish and set aside.
Meanwhile, put the couscous into a heatproof bowl and add the bouillon powder or stock cube. Pour on 300ml boiling water, stir, then cover and leave to soak for about 25 minutes, stirring once or twice to ensure the liquid is evenly absorbed.
Add the remaining 2 tbsp olive oil to the pan. When hot, add the onion with a pinch of salt and stir well.
Turn the heat down and cook for 8-10 minutes to soften. Toss in the fennel and cook for another 10 minutes until it is partially softened, stirring from time to time.
Add the garlic and the crushed fennel seeds, if using.
Cook for a few more minutes, then add the couscous along with any remaining soaking liquid, and the lemon zest and juice.
Increase the heat and cook for about 5 minutes, tossing and/or stirring a few times, until everything is piping hot and well combined.
Return the seared mushrooms to the pan, put the lid on and heat for 2-3 minutes until the mushrooms are warmed through. Toss or stir again and season with a little more salt if needed.
Scatter over the chopped parsley, capers, if using, and fennel fronds if you have any.
Grind over some black pepper and add another squeeze of lemon juice too, if you like, then serve.

Hugh’s fibre-rich recipes:

Why does fibre matter? Hugh Fearnley-Whittingstall reveals its 5 major health benefits.

Recipes taken from High Fibre Heroes by Hugh Fearnley-Whittingstall (Bloomsbury Publishing, RRP: £26). Photography © Emma Lee.

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The front cover of High Fibre Heroes by Hugh Fearnley-Whittingstall — Bloomsbury Publishing

Hugh Fearnley-Whittingstall joins Susie Dent on the Experience is Everything podcast to talk about his passion for sustainable food and the joys of eating well.

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(Hero Image credit: Emma Lee)

Written by: Hugh Fearnley Whittingstall

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