Moroccan couscous with mushrooms

By Drum Digital
10 June 2014

The addition of chickpeas to the dish makes it quite filling

Serves 4

Preparation: 5 min

Cooking: 25 min

1 onion, sliced

5 ml (1 t) oil

2 ml (½ t) ground cinnamon

5 ml (1 t) ground cumin

250 g mushrooms, quartered

1 can (400 g) chopped tomatoes

1 can (400 g) chickpeas

5 ml (1 t) honey

salt and pepper

175 g couscous

handful of fresh parsley, chopped

  1. Sauté the onion in the oil until soft then stir in the cinnamon and cumin. Add the mushrooms and cook for 2 minutes. Add the tomatoes, chickpeas and honey. Season with salt and pepper and simmer for another 10 minutes.
  2. Put the couscous in a bowl and add 250 ml (1 c) boiling water. Stir to mix, cover and leave for 7 minutes or until softened.
  3. Fluff the couscous with a fork and top with the mushroom mixture. Sprinkle the parsley over and serve.

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