Moroccan mushrooms with couscous
Ingredients
- Step 1 1 red onion , sliced
- Step 2 1 tsp olive oil
- Step 3 ½ tsp ground cinnamon
- Step 4 1 tsp ground cumin
- Step 5 300g mushroom , quartered
- Step 6 400g can chopped tomatoes
- Step 7 410g can chickpeas , rinsed and drained
- Step 8 1 tsp clear honey
- Step 9 175g couscous
- Step 10 50g soft dried apricots , diced
- Step 11 handful flat-leaf parsley , roughly chopped
Calories: 245
Carbohydrate: 44 g
Protein: 11 g
Fat: 4 g
Cook time: 30 minutes
Prep time: 15 minutes
Total time: 45 minutes
Servings: 4
TAGS
Dinner
Main course
Moroccan
Josh Eagleton
10-30 minute
30-60 minute
4 serving
400 kcal or less
Apricot
Apricot
chickpea
chickpea
Couscou
Everyday
Filling
Good Food
Healthy
Low fat
Main
Midweek meal
Moroccan
Moroccan vegetable stew
Morrocan
Mushroom
Mushroom
Quick
Tagine
Vegetarian
Directions
- Step 1 Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
- Step 2 Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.