Moroccan mushrooms with couscous

Moroccan mushrooms with couscous

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(86 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

    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

    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

    Cumin

    q-min

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

  • 300g mushroom, quartered
    Mushroom

    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

    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

    Couscous

    koos-koos

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

  • 50g soft dried apricots, diced
    Apricots

    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

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, questions and tips

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pjrome
2nd Jul, 2010
3.05
Good for a quick easy veggie supper. Needs tons of parsley and seasoning.
dizzyprincess1983
12th May, 2010
3.05
Really quick and easy family meal to make! Great for an every night dish that needs to be fast and simple but wouldn't serve to guests as wasn't that exciting! However for every day had nice flavours and packed with goodness :)
dizzyprincess1983
12th May, 2010
3.05
Really quick and easy family meal to make! Great for an every night dish that needs to be fast and simple but wouldn't serve to guests as wasn't that exciting! However for every day had nice flavours and packed with goodness :)
eleanormayo
22nd Apr, 2010
4.05
Made this for supper last night as there was some gorgeous mushrooms in our veggie box. I didn't have any ground cumin so used cinnamon, cumin seeds and some morrocan spice mix which gave it quite a punch flavour. Also left out the apricots!
lizwigg
9th Apr, 2010
5.05
I've made this twice now, once having friends over for dinner and once for a family tea and both times it's gone down really well. The first time I didn't add the apricots to the cous cous but the second time I did and I think it really added to the flavour. This recipe is really easy to make and even my kids ate it which means it must be really really nice! Add lots of parsley on top, perfect for veggie dinner guests!

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