Mmmore vegan tasties: Moroccan mushrooms with couscous

hannahnicklin — Thu, 08 Mar 2012 23:19:00 +0000

Still on my brand new food jaunts and definitely wanted to share this one with you – it’s a perfect easy and fast ‘supper’ – as they say. Actually I don’t know who says ‘supper’ and then cooks this kind of thing, supper for me is marmite toast and a glass of milk before bed when I was little. Anyway. This is an ace small dinner, or a brilliant quick proper meal if you add some French Beans. It’s based on this recipe. I’ve tried it a couple of times, now, and I’d definitely recommend using fresh chopped tomato instead of tinned, it seemed to dry up less fast, and also taste… well, fresher. Odd that. Anyway, information:

Prep time: 15 mins | Cook time: 15 mins | Serves: 4 (although the pictures are of it cooked for 1)

Nutrition: 380 kcal with couscous, 403 with 80g french beans. Otherwise 245 kcal, protein 11g, carbohydrate 44g, fat 4 g, saturated fat 0g, fibre 6g, sugar 11g, salt 0.51 g

Ingredients:

What to do:

Fry the onion in the oil for 5 mins or so, until soft.

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, (I love it when recipes use meanwhile, or as it’s also known; ‘THINGS YOU SHOULD HAVE BEEN DOING BUT WE ONLY TOLD YOU ABOUT NOW’) mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water/stock, stir to mix, then cover. Leave to stand until the couscous is couscousy.

To serve, fluff couscous with a fork, stir in the parsley and top with the mushroom mixture. Serve with them beans if you want

Yummy!

dried apricots – Food That We Make

Mmmore vegan tasties: Moroccan mushrooms with couscous