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Moroccan mushrooms with couscous

Moroccan mushrooms with couscous

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(64 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal245
  • fat4g
  • saturates0g
  • carbs44g
  • sugars11g
  • fibre6g
  • protein11g
  • salt0.51g
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Ingredients

  • 1 red onion, sliced
  • 1 tsp 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

    Cinnamon

    sin-ah-mun

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

  • 1 tsp ground cumin

    Cumin

    q-min

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

  • 300g mushroom, quartered

    Mushroom

    mush-room

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

  • 400g can chopped tomatoes

    Tomato

    toe-mart-oh

    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

    Couscous

    koos-koos

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

  • 50g soft dried apricots, diced

    Apricot

    ay-pree-kot

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

  • handful flat-leaf parsley, roughly chopped

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Method

  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 (57)

KochinVeronica's picture
4

Light and tasty->great for dinner!

ruthy10's picture
3

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

pammy82's picture
3

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

amyeve's picture
5

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
5

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
5

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

samantha_totalyrules's picture
5

very tasty and simple to make!

crabapple23's picture
5

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

kipper13's picture
5

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
3

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
1

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
1

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

chiharu's picture
5

I love this dish!

natnee's picture
5

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
3

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
3

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
5

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!!

star_katt's picture
4

Delicious! I wanted a quick, after work meal to cook for friends and it was a success. I agree with a few of the other comments...it's best to be heavy-handed with the seasoning and spices but overall very happy with the end result.
I might try a few less apricots next time, but maybe some pomegranate seeds/raisons instead or as well as!

berniea's picture
3

Found this really bland until I added more spices.

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