Moroccan mushrooms with couscous

Moroccan mushrooms with couscous

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(68 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
This filling Moroccan meal is packed full of vitamins and vegetables

Nutrition and extra info

  • Vegetarian


  • kcal245
  • fat4g
  • saturates0g
  • carbs44g
  • sugars11g
  • fibre6g
  • protein11g
  • salt0.51g
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  • 1 red onion, sliced
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 300g mushroom, quartered



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 410g can chickpeas, rinsed and drained
  • 1 tsp clear honey
  • 175g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 50g soft dried apricots, diced



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • handful flat-leaf parsley, roughly chopped


  1. Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.

  2. Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.

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Comments (59)

lizleicester's picture

Really enjoyed this as a side dish with belly pork so didn't add the couscous and apricots but have them at the ready for next time when I'll do this as the main dish.

KochinVeronica's picture

Light and tasty->great for dinner!

KochinVeronica's picture

Light and tasty->great for dinner!

ruthy10's picture

I also think this dish is bland, there is no depth to the flavor. Did not enjoy it.

pammy82's picture

This was rather bland, next time I will add more spice however it was very simple to make.

amyeve's picture

This was really nice. A quick and easy dinner to make that tastes great!
Looking at the comments I added the amount of spices as explained in the recipe but I halved the portion size - So effectively doubling the amount of cinnamon and cumin. I also doubled the amount of honey and added some harissa paste too. Definitely making this again!

juliebird2004's picture

As newcomers to Moroccan food, we found this to be very tasty and not too overwhelming (though I did go for heaped tsps after reading the other comments). I added more veg and served with rice cooked with sultanas rather than couscous with apricots (gotta go with what's in the cupboard) which worked really well.

buggerzinha's picture

Love the - for me - rather unusual taste! Will make it again! Easy and yummie!

samantha_totalyrules's picture

very tasty and simple to make!

crabapple23's picture

I was delicious. I added some chunky carrot for a bit of colour.

kipper13's picture

Made this for the family. All thought it was worth having again. Quick and easy to make. Did add more spices than was suggested.

claudeplum's picture

I was generous with the spices, and my husband sliced a fresh chilli to have with his. Not bad, and very quick for mid-week.

pcodur's picture

I loved this recipe but when I make it again I will use 500g mushrooms, to balance with the chickpeas. Tastewise though, great.

kevinwpage's picture

Way too bland. Really needs spicing up and things adding to it. Which rather destroys the point. There are better things to do with mushrooms and couscous.

myramalcolm's picture

Have to agree with many of the comments....bland !

chiharu's picture

I love this dish!

natnee's picture

Went down really well with vegan mother in law. I used chestnut mushrooms and I also put it the zest of a lemon at the end which gave it a nice kick. Surprisingly tasty and will def make again.

egolding's picture

Tasty... didn't use cinamon as i'm not a fan! and added twice as much cumin! wouldn't use the apricots next time though!

jweg1210's picture

For once I read the above comments before making the recipe, and was glad I did. I doubled the spices, and added a pinch of chilli flakes. It still wasn't a taste sensation, but a perfectly OK meatfree midweek meal. Didn't enjoy enough enough to make again though... there are too many recipes out there to try.

xandertheo's picture

I have been making this for a while now, although I didn't actually realise it was called something! I fry my onions in mixed herbs and garlic first, then add red/green chillies and cracked black pepper with a pinch of salt. I dont use the honey, i think thats a bit weird for this type f dish. In the cous cous, I used plain cous cous and copped up half a lime, add this with the water to flavour when you are making it. Try with a parmesan flat bread, its beautiful!!


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