Moroccan mushrooms with couscous


Moroccan mushrooms with couscous

Moroccan mushrooms with couscous
Moroccan mushrooms with couscous

This vegetarian supper provides three of your 5-a-day. For an extra crunch, stir some pumpkin or sunflower seeds into the couscous.


SERVES 4 – 30 minutes

– 1 red onion, sliced.

– 1 tsp olive oil.

– ½ tsp ground cinnamon.

– 1 tsp ground cumin.

– 300g/10oz mushrooms, quartered.

– 400g can chopped tomatoes.

– 410g can chickpeas, drained and rinsed.

– 1 tsp clear honey.

– 175g/6oz couscous.

– 50g/2oz soft dried apricots, diced.

– handful flat-leaf parsley, roughly chopped.

– green beans, to serve.


Step 1:
Fry the onion in the oil for 6 minutes until softened. Add the cinnamon and cumin, and cook for 1 minute, stirring. Add the mushrooms, cook for 2 minutes, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7–8 minutes.

Step 2:
Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml/9fl oz boiling water, stir to mix, then cover. Leave to stand for 7 minutes or until softened.

Step 3:
To serve, fluff up the couscous with a fork, stir in the parsley and top with the mushroom mixture.Great served with green beans.

Note : PER SERVING 245 kcals, protein 11g, carbs 44g, fat 4g, sat fat none, fibre 6g, sugar 11g, salt 0.51g

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