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Moroccan mushrooms with couscous

Moroccan mushrooms with couscous

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A star rating of 3.9 out of 5.103 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This filling Moroccan meal is packed full of vitamins and vegetables

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal245
fat4g
saturates0g
carbs44g
sugars11g
fibre6g
protein11g
low insalt0.51g
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Ingredients

  • 1 red onion , sliced
  • 1 tsp olive oil
  • ½ tsp ground cinnamon
  • 1 tsp ground cumin
  • 300g mushroom , quartered
  • 400g can chopped tomatoes
  • 410g can chickpeas , rinsed and drained
  • 1 tsp clear honey
  • 175g couscous
  • 50g soft dried apricots , diced
  • handful flat-leaf parsley , roughly chopped

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2010

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Overall rating

A star rating of 3.9 out of 5.103 ratings
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