Autumn Moroccan Mushrooms with Couscous

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

Method

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.

Ingredients

Clear Honey 1 Tsp
Chickpeas, Rinsed And Drained 410g Can
Chopped Tomatoes 400g
Mushrooms, Quartered 300g
Ground Cumin 1 Tsp
Ground Cinnamon ½ Tsp
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

Comments

Leave a Comment:

login to leave comments
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
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar.  Today, ... keep reading

Accompaniment

Turckheim Pinot Gris Alsace

Indulge yourself with this lightly spiced, refreshing wine from Alsace