Moroccan Mushrooms

This tasty vegetarian dish from the BBC Good Food Guide was highly recommended by a customer who said they found it quick to prepare, healthy and offered a wonderful combination of textures and flavours which their normally meat eating friends loved!


  • 300 g mushrooms - quartered
  • 410 g (tin) chickpeas - rinsed & drained
  • 400 g (tin) chopped tomatoes
  • 1 red onion - sliced
  • 1 tsp olive oil
  • ½ tsp ground Cinnamon
  • 1 tsp runny honey
  • 175 g couscous
  • 50 g dried apricots - diced


  • Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin. 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.
  • Mix the couscous with the dried apricots in a bowl. Pour over 250ml of boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened.
  • To serve, fluff up the couscous with a fork and top with the mushroom mixture. Great served with some green beans!