Moroccan Mushroom Couscous
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 20 minutes
Serves 2 people
Ingredients
- 1/2 red onion , sliced
- 1/2 tsp olive oil
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 150g mushrooms , quartered
- 200g can chopped tomatoes
- 205g can chickpeas , rinsed and drained
- 1/2 tsp clear honey
- 75g couscous
- 25g soft dried apricots , diced
- handful flat-leaf parsley , roughly chopped
Directions
-
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.
-
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.