A quick note about the health benefits of couscous. It is a good source of proteins, fiber, B vitamins, thiamin, riboflavin, folate, and pantothenic acid - all essential nutrients that help your nervous, heart and immune system functioning well.
Moroccan Mushrooms with Couscous adapted from Arabic Food
Ingredients
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
175g couscous
50g soft dried apricots, diced
handful flat-leaf parsley, roughly chopped
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
175g couscous
50g soft dried apricots, diced
handful flat-leaf parsley, roughly chopped
Directions
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 with salt and simmer for 7-8 mins.
How to Cook Couscous
2 cups couscous
2 cups water
Meanwhile, mix the couscous with the dried apricots and some salt (optional) in a bowl. Bring water to a boil. Remove from heat and stir in couscous. Cover and let stand for 8-10 minutes. Fluff with a fork. If couscous is not softened, cover and let stand for a couple more minutes.
To serve, stir in the parsley and top with the mushroom mixture. Great served with some green beans.
Nutrition per serving:
245 calories, protein 11g, carbohydrate 44g, fat 4 g, saturated fat 0g, fibre 6g, sugar 11g, salt 0.51 g
Nutrition per serving:
245 calories, protein 11g, carbohydrate 44g, fat 4 g, saturated fat 0g, fibre 6g, sugar 11g, salt 0.51 g