BlogVeggieMoroccan Mushrooms

Moroccan Mushrooms

Moroccan Mushrooms

Serves 4


30ml/2 tbsp vegetable oil

1 red onion, sliced

450g/1lb mixed open and closed cup mushrooms

1 (400g) can chick peas, drained

1 (400g) can chopped tomatoes

45ml/3tbsp harissa paste

grated zest and juice 1 lemon

45ml/3tbsp chopped flat parsley

couscous to serve


Prep: 5mins
Cook: 15-20mins

1. Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 4mins. Add the mushrooms and sauté for a further 5mins until the mushrooms are browned.

2. Stir in the chick peas, tomatoes, harissa paste and lemon juice. Bring to the boil, cover and simmer for 8mins. Remove the lid and season to taste.

3. Mix the lemon zest and parsley together. Serve the mushrooms with couscous and a scattering of the lemon and parsley.