Moroccan-style couscous with mushrooms
4 servings
15 minutes
Couscous with mushrooms Moroccan-style is a fragrant dish that transports you to the heart of Morocco. Couscous infused with the sweetness of apricots and the spice of cinnamon harmonizes with the rich flavors of mushrooms and tomatoes. Chickpeas add tenderness, while honey subtly highlights Eastern notes. This dish embodies the warmth of Moroccan hospitality and is served as a main course, complemented by fresh herbs and vegetables. Perfect for cozy evenings when you want to feel the magic of spices and enjoy the rich flavors of distant lands.
1
Sauté the onion in oil for 6 minutes until soft.
- Red onion: 1 head
- Olive oil: 1 teaspoon
2
Add cinnamon and cumin and cook for another minute, stirring.
- Ground cinnamon: 0.5 teaspoon
- Ground caraway: 1 teaspoon
3
Add mushrooms and cook for another 2 minutes, then stir in tomatoes, chickpeas, and honey. Season with salt and cook on low heat for 7-8 minutes.
- Mushrooms: 300 g
- Canned tomatoes: 400 g
- Canned chickpeas: 400 g
- Clear (liquid) honey: 1 teaspoon
4
Meanwhile, mix couscous with dried apricots and spices in a bowl. Pour in 250 ml of boiling water, stir, then cover.
- Couscous: 175 g
- Dried apricots: 50 g
5
Let stand for 7 minutes. Serve mixed with a fork. Add parsley and top with the mushroom mixture. Serve with green beans.
- Parsley: 17 g