Moroccan Mushrooms With Couscous
This aromatic and flavorful dish brings together tender mushrooms, hearty chickpeas, and sweet dried apricots, all simmered in a fragrant mix of cinnamon and cumin. Served over fluffy couscous and garnished with fresh parsley, this meal is a delightful fusion of savory and sweet notes. Enjoy this satisfying and wholesome recipe with a side of green beans for a complete and balanced meal.
— Constant Cookbook
Ingredients
- 1 red onion , sliced
- 1 tsp olive oil
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 300g mushrooms , 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
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 245 calories
- Fat Content: 4 grams fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.51 milligram of sodium
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