Moroccan aubergine & chickpea salad
This salad is delicious served with grills, or serve with couscous for a veggie lunch
Moroccan mushrooms with couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 red onionsliced
- 1 tsp olive oil
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 300g mushroomquartered
- 400g can chopped tomatoes
- 410g can chickpeasrinsed and drained
- 1 tsp clear honey
- 175g couscous
- 50g soft dried apricotsdiced
- handful flat-leaf parsleyroughly chopped
Nutrition: per serving
- kcal245
- fat4g
- saturates0g
- carbs44g
- sugars11g
- fibre6g
- protein11g
- salt0.51glow
Method
step 1
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.
step 2
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.
