MyDish

Join thousands of food lovers

Autumn Moroccan Mushrooms with Couscous

Autumn Moroccan Mushrooms with Couscous

Over a year ago 5,432 views
Prep: 15 mins
Cook: 15 mins
Serves: 4

Accompaniment

Sponsored

Louis Jadot Macon Blanc - Featured BBC 2 What to eat now

Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.

Description

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

Method

  1. 1

    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.

Chef's Tips

Brown unsulphered apricots are best as they maximise the flavour

Comments (2)

Coco · Over a year ago

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

Johnny-10190 · Over a year ago

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