Autumn Moroccan mushrooms with couscous

Autumn Moroccan mushrooms with couscous


  1. To make the mushrooms from scratch fry the onion in the oil for 6 mins until softened.
  2. Add the cinnamon and cumin and cook for 1 min, stirring.
  3. Add the mushrooms, cook for 2 mins, and then stir in the tomatoes, chickpeas and honey.
  4. Season and simmer for 7-8 mins.
  5. To make the couscous mix the couscous with the dried apricots and some seasoning in a bowl.
  6. Pour over 250ml boiling water, stir to mix, and then cover.
  7. Leave to stand for 7 mins or until softened.

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Serve with some green beans for a wholesome tasy dinner


1 red onion, sliced
1 tsp olive oil
½ tsp ground cinnamon
1 tsp ground cumin
300g mushrooms, quartered
400g can of chopped tomatoes
410g can chickpeas, rinsed and drained
1 tsp clear honey
175g couscous
50g soft dried apricots, diced (Use brown unsulphered apricots to maximise flavour)
Handful of flat-leaf parsley, roughly chopped


Time: 15 mins
Serves: 4
Nutrition: 245 cals, fat 4 g, sat fat 0g