Time 20m Yield 4 servings Number Of Ingredients 0 Steps:
Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.
Time 30m Number Of Ingredients 11 Steps:
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.
More about “wild mushroom couscous recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Bring water to a boil. Add couscous, butter and salt. Remove from heat and let stand 5 minutes. Topping: In a shallow pan, add all"topping" ingredients and cook until mushrooms are tender. Mix topping with couscous, serve immediately.
