Autumn Moroccan Mushrooms with Couscous
Over a year ago
5,431 views
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
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Full of warming spices and autumnal colours, this is the perfect meal as the nights begin to draw in.
Method
-
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
Similar Recipes
View all similar
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