Moroccan Mushrooms with Couscous – Eat Healthy for Less
Time: 30 mins
£1.09 per serving
This filling Moroccan Mushrooms with couscous is packed full of vitamins and vegetables. Perfectly suitable for vegetarians and at just £1.09 per serving, it’s a winner all round. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram.
Source: BBC Good Food
Nutritional Information: Calories 245kcals; Carbohydrates 44g; Total Fat 4g; Saturated Fat 0g; Fibre 6g; Protein 11g; Sugar 11g; Salt 0.51g.
- 1 red onion, sliced
- 1 tsp olive oil
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 300g mushrooms, quartered
- 400g can chopped tomatoes
- 410g can chickpeas, rinsed and drained
- 1 tsp clear honey
- 175g couscous
- 50g soft dried apricots, diced
- Handful flat-leaf parsley, roughly chopped
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 or wilted spinach.