Moroccan mushrooms with couscous

Moroccan mushrooms with couscous

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(64 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

    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

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  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)

verdict's picture

To be honest this is a very average recipe (agree with theladyhawk07) which doesn't pack a punch at all. If I was to try it again i'd probably fry the mushrooms first to brown them and release the liquid, I'd add these to the onions. The tomato sauce could be improved by making it separately, maybe with some pomegranate molasses and harissa (garlic etc) and reducing it to something with more depth before adding it to the rest. The whole thing needs lots of herbs too and maybe a dollop of lemon,garlic and mint yoghurt on top. Rule one...try a dish before you serve it to people, especially if you are an idiot like me who bashed this out in desperation in my restaurant when I enduring a tooth ache from hell.Oh well.

filipek's picture

Very nice. Tasty, quick and cheap.

Tinny29's picture

Lovely meal. I always use more cinnamon, saltanas and fresh coriander.

Theladyhawk07's picture

Hmm... Not sure about this recipe. I just can't seem to get the depth of flavour that I think it should have. I put in 2 tablespoons of harissa, lemon juice, a stock cube and Worcester sauce. I also added salt and a squirt of lemon juice and it was still missing something.

Alessya19's picture

I have one word for this: delicious! I made this because some vegetarian friends were coming over and I wanted a fast but impressive meal. Everybody loved it. It was less liked by my fiance, whom dislikes cumin, but he still liked it a lot.

colly54386's picture

Lovely recipe for mushrooms, fragrant and delicious. Easy to make, great mid week supper. Served with sweet potato wedges and salad. Yum!!

cjayshore's picture

It was so so - my fiance sliced the mushrooms before I had time to tell him to quarter them and I think it affected the taste. Would try it again... I'm a fond lover of veggie food but this is the only dish I've ever eaten that I thought really lacked the meat!!

jengiannini's picture

This dish needed seasoning - so I added some sea salt, black pepper, Ras el Hanout, a bit more honey and sultanas (didn't have apricots) and it was much better.

sandypantz's picture

i'm going to make this today think i will use stock as above comments indicate could be bland, looking forward to it though

Sollie99's picture

I added half a teaspoon of Ras el Hanout and a teaspoon of lemon juice, plus thinly sliced courgette and celery. Serve with cous cous and it's delicious!

alichia82's picture

Easy and quick, a little bit bland... will add some Moroccan spice next time.

jenpen81's picture

Nice, easy and healthy :)

pikolet's picture

I didn't find this bland at all! I think the amount of spices is just right.I made it for a light lunch for a Sri Lankan friend who likes heavily spiced food and she raved about it. It's a great way to get your kids to eat more veggies!

lda09rlb's picture

Not too bad! I added aubergines, more garlic & spices and I also added ras-al-hanout and a bit of fresh chilli. I also served it with quinoa instead of couscous. Might add tomato puree & lemon for a bit more flavour next time as it did need a certain something!

heather197823's picture

Disappointingly bland, i even added extra apricots and garlic. Which bit of this recipe is Moroccan exactly? Will make my own recipe up next time

cmccrawford's picture

ooh and added some carrots as well - thought that helped make it a bit 'chunkier'...

cmccrawford's picture

nice and quick and really tasty. added some chili paste and was quite a bit more liberal with spices than it suggests, but really liked the cinnamon in it - different! also didn't have any dried apricots so put some raisins in the couscous + lots of black pepper

goldphish's picture

I thought this was very bland although my husband (who usually likes very spicy foods) loved it! Next time I will add extra spices and maybe some chilli flakes to perk it up.

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!


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