A suggestion to use the mushrooms on this week’s Vegboxes, a very easy to make Morrocan couscous recipe. It will only take 5 minutes to prepare and another 5 to cook. This aromatic and vitamin rich dish, will make a light but filling meal.
Fresh mushrooms are very delicate so it’s important to be careful when cleaning and storing them. The best way is to wipe them with a barely damp cloth or a paper towel. If you need to rinse them, to it carefully and dry them immediately with paper towels. Never soak fresh mushrooms in water as they will get soggy. Store the mushrooms in a paper bag and they will continue firm and stay fresh for a longer time, Avoid plastic bags, as they will prevent the mushrooms from breathing and they will deteriorate faster.
Serves 4 people
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
Preparation method
- 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.
Picture and recipe from BBC Good Food