Midweek Moroccan Mushrooms with Cous Cous

Here’s another filling meal packed full of vegetables and vitamins. Just what’s called for in the run up to Christmas! It seems that my veggie recipes get the most hits on the blog.

Well actually – it’s a bit of a battle between crochet and vegetables!

We are a healthy lot aren’t we? Or maybe we are revisiting the age of the hippies! This one is super quick, easy and tasty. Why not try it out and let me know how you like it?

You need:

1  onion, sliced

1 clove of garlic, crushed

1 tsp vegetable oil

½ tsp ground cinnamon

1 tsp ground cumin

1 tsp sumac

a generous handful of mushrooms, quartered

1 large courgette, cut into small pieces

175g cous cous

1 vegetable stock cube

salt & pepper to taste

Method

  1. Fry the onion in the oil for 6 mins until softened, add the garlic. Add the cinnamon, sumac and cumin and cook for 1 min, stirring. Add the mushrooms and courgettes, cook for 5 mins, then stir in the tomatoes and honey. Season and simmer for 7-8 mins.
  2. Meanwhile, mix the couscous  and some seasoning in a bowl. Crumble a stock cube and pour  250 ml boiling water over the Cous-Cous, stir to mix, then cover the bowl with some cling film. 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 steamed green beans or any other green vegetables.

 

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2 Comments Add yours

  1. Megala says:

    This looks absolutely delicious & beautiful !

    Like

    1. It was really good thanks 🙂

      Liked by 1 person

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