Moroccan mushrooms with couscous

Moroccan mushrooms with couscous

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(71 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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Poetgirl
30th Jan, 2017
2.55
I really enjoyed this meal but I agree with others, it definitely needs more spices as you can hardly taste them. Will definitely have this again but will use more spices
lilygrey
16th Jan, 2017
This was easy to make but I agree that the spices were a little bland and I ended up putting a lot more cumin in. While all the ingredients were ones we enjoy and while there was nothing actually wrong with the dish, we still found it kind of monotonous and difficult to get through. Technically there's nothing wrong with the dish, but it was just so difficult to get through.
gridban
29th Dec, 2016
I can't believe the measurements for this should really be teaspoons so I used tablespoons and I still thought it was bland. Might be OK with more spices, and cooking the mushrooms for a bit longer so they fry a bit before you add everything else, but I don't think I'll make it again.
lyvia972
5th Jul, 2016
3.8
After reading many of the useful comments about this recipe, I decided to make a few amendments to give it a kick as it seemed to be the main problem of the recipe. I added 4 celery sticks, one courgette and some butternut squash to the softened onion and spices. I was quite generous on the spices. I also added some harissa in the tomato sauce. It made the recipe quite enjoyable but I agree there is a little something missing. I think next time I will try to add some preserved lemons or even go non-vegetarian and have it with some chicken, that will surely sort it out!
thegoodsoldier
26th Jun, 2016
3.8
I have made this recipe a couple times and it has turned out good both times. It is simple and quick as you usually have all these ingredients in your house already. It can be a little bland as some people have already commented but I add a bit more spices than what the recipe requires. I omit the honey as I want it to be vegan, and instead add more prunes which adds a nice sweetness as I never have apricots in (prunes are still heavily featured in moroccan cuisine).
verdict
27th Feb, 2015
0.05
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
14th Nov, 2014
Very nice. Tasty, quick and cheap.
Tinny29
17th Oct, 2014
3.8
Lovely meal. I always use more cinnamon, saltanas and fresh coriander.
Theladyhawk07
17th Aug, 2014
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
6th Apr, 2014
5.05
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.

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