Monday, March 3, 2014
Moroccan Mushrooms with Couscous
The Moroccan Mushrooms sauce was simply delicious. I let it boiled a bit longer for a thicker consistency and I added a pinch of sugar to balance the sourness of the tomatoes and of course some salt too. The sauce tastes much better the next day.
1 red onion , sliced
1 tsp olive oil
½ tsp ground cinnamon
1 tsp ground cumin
300g mushrooms , quartered
400g can chopped tomatoes
410g can chickpeas , rinsed and drained
1 tsp clear honey
50g soft dried apricots , diced
handful flat-leaf parsley , roughly chopped
1) 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.
2) 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.
Recipe by: Arabic Food