Moroccan Mushrooms with Couscous is lovely for a special occasion, its a very nice dish every once in a while. Tastes absolutely delicious!!
Moroccan Mushrooms with Couscous
Sautéed mushrooms flavored with Moroccan spices served over fluffy couscous, creating a fragrant, hearty, and flavorful dish perfect for a wholesome lunch or dinner.
Course: Healthy LivingCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
25
minutesCalories
280
kcalTotal time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
400 gram Chick Peas
1 number Red onion-finely chopped
1 tsp Ground cumin
1 tsp Honey
1 tsp Olive Oil
number Sea Salt-to taste
number Cracked Pepper-to taste
.5 tsp Ground Cinnamon
175 gram Couscous
50 gram Dried Fruit-sultanas, apricot etc
number Parsley-Small handful freshly chopped
300 gram Champange mushrooms
400 gram Tomato-chopped
Directions
- Finely chop the onion and the mushrooms.
- Heat the oil in a large frying pan then lightly cook the onion.
- Next add the cinnamon, cumin and mushrooms.
- Cook for 3-4 minutes.
- Add the tomatoes, drained chickpeas and honey.
- Simmer for 6-7 minutes, until the mushrooms are soft and tender.
- Next, finely chop up the soft fruit.
- Mix in a bowl with the couscous, salt and pepper and cover with 2-3 cm of boiling water.
- Cover with cling and leave until the water has absorbed into the couscous, then fluff up with a fork – this takes around 3-4 minutes.
- Mix the chopped parsley into the couscous, then put onto four plates and top with the spiced Moroccan mushrooms.
I get what you’re saying about people living how they want, but this one isn’t really just a “lifestyle choice.”…