Moroccan mushrooms with couscous 摩洛哥风味蘑菇餐

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Cook 15 mins；Prep 15 mins；Vegetarian
Nutrition per serving
245 kcalories, protein 11.0g, carbohydrate 44.0g, fat 4.0g, saturated fat 0.0g, fibre 6.0g, salt 0.51g

Ingredients
Serves 4

1 red onion, sliced
olive oil
? tsp ground cinnamon
ground cumin
300 g mushrooms, quartered
400 g can chopped tomatoes
410 g can chickpeas, rinsed and drained
clear honey
175 g couscous
50 g soft dried apricots, diced
handful flat-leaf parsley, roughly chopped

【Moroccan mushrooms with couscous 摩洛哥风味蘑菇餐】Method

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.