Moroccan Mushrooms with Couscous

Moroccan Mushrooms with Couscous


Servings 4
Time Needed Prep
Ingredients 13
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 400 g Chick Peas
  • 1 Red Onion finely chopped
  • 1 tsp Ground Cumin
  • 1 tsp Honey
  • 1 tsp Olive Oil
  • Sea Salt to taste
  • Cracked Pepper to taste
  • 1/2 tsp Ground Cinnamon
  • 175 g Couscous
  • 50 g Dried Fruit sultanas, apricot etc
  • Parsley Small handful freshly chopped
  • 300 g Champange Mushrooms
  • 400 g Tomato chopped

Nutrition Information

Qty per
114g serve
Qty per
Energy 34kcalcal 29.914116790651kcalcal
Protein 0.89596774193548gg 0.78829657861511gg
Fat (total) 0.19354838709677gg 0.17028908988985gg
 - saturated 0.28225806451613gg 0.24833825608937gg
Carbohydrate 8.1532258064516gg 7.17342791161gg
 - sugars 7.1451612903226gg 6.2865055684337gg
Dietary Fibre 1.4435483870968gg 1.2700727954285gg
Sodium 5.25mgmg 4.6190915632623mgmg

Nutritional information does not include the following ingredients: Chick Peas, Red onion, Olive Oil , Sea Salt, Cracked Pepper, Ground Cinnamon, Couscous, Dried Fruit, Parsley, Champange mushrooms

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Moroccan Mushrooms with Couscous is lovely for a special occasion, its a very nice dish every once in a while. Tastes absolutely delicious!!


  1. Finely chop the onion and the mushrooms.

  2. Heat the oil in a large frying pan then lightly cook the onion.

  3. Next add the cinnamon, cumin and mushrooms.

  4. Cook for 3-4 minutes.

  5. Add the tomatoes, drained chickpeas and honey.

  6. Simmer for 6-7 minutes, until the mushrooms are soft and tender.

  7. Next, finely chop up the soft fruit.

  8. Mix in a bowl with the couscous, salt and pepper and cover with 2-3 cm of boiling water.

  9. Cover with cling and leave until the water has absorbed into the couscous, then fluff up with a fork this takes around 3-4 minutes.

  10. Mix the chopped parsley into the couscous, then put onto four plates and top with the spiced Moroccan mushrooms.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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