Moroccan mushrooms with couscous

This filling Moroccan meal is packed full of vitamins and vegetables

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 245
  • fat 4g
  • saturates 0g
  • carbs 44g
  • sugars 11g
  • fibre 6g
  • protein 11g
  • salt 0.51g


  • 1 red onion, sliced
  • 1 tsp olive oil
  • ½ tsp ground cinnamon
  • 1 tsp ground cumin
  • 300g mushrooms, quartered
  • 400g can 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


  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.

  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.

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