Moroccan mushrooms with couscous

Moroccan mushrooms with couscous

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(94 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

    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


  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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14th Nov, 2014
Very nice. Tasty, quick and cheap.
17th Oct, 2014
Lovely meal. I always use more cinnamon, saltanas and fresh coriander.
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.
6th Apr, 2014
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
5th Nov, 2013
Lovely recipe for mushrooms, fragrant and delicious. Easy to make, great mid week supper. Served with sweet potato wedges and salad. Yum!!
20th May, 2013
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!!
22nd Apr, 2013
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.
6th Apr, 2013
i'm going to make this today think i will use stock as above comments indicate could be bland, looking forward to it though
20th Mar, 2013
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!
10th Feb, 2013
Easy and quick, a little bit bland... will add some Moroccan spice next time.


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