Autumn Moroccan Mushrooms with Couscous

Full of warming spices and autumnal colours, this is the perfect meal as the nights begin to draw in.


To make the mushrooms from scratch:
1. Fry the onion in the oil for 6 mins until softened.
2. Add the cinnamon and cumin and cook for 1 min, stirring.
3. Add the mushrooms, cook for 2 mins, and then stir in the tomatoes, chickpeas and honey.
4. Season and simmer for 7-8 mins.

To make the couscous:
1. Mix the couscous with the dried apricots and some seasoning in a bowl.
2. Pour over 250ml boiling water, stir to mix, and then cover.
3. Leave to stand for 7 mins or until softened.

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


Clear Honey 1 Tsp
Chickpeas, Rinsed And Drained 410g Can
Chopped Tomatoes 400g
Mushrooms, Quartered 300g
Ground Cumin 1 Tsp
Ground Cinnamon
Olive Oil 1 Tsp
Red Onion, Sliced 1
Couscous 175g
Soft Dried Apricots, Diced 50g
Flat-leaf Parsley, Roughly Chopped Handful

Hints 'n' Tips

Brown unsulphered apricots are best as they maximise the flavour


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This sounds absolutely delicious - as a vegetarian I am always on the look out for new ideas and inspiration - I am so going to try this for my tea tomorrow night
This looks great and tastes better. I really love mushrooms and this is a great idea with a Moroccan twist, very exotic and lives up to expectations
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