Autumn Moroccan Mushrooms with Couscous
Over a year ago
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Ingredients
- 1 red onion, sliced
- 1 tsp olive oil
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 300g mushrooms, quartered
- 400g 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
Accompaniment
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Description
Full of warming spices and autumnal colours, this is the perfect meal as the nights begin to draw in.
Method
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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
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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
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