Moroccan Mushrooms

Moroccan Mushrooms

Ingredients

  • 450g mixed open and closed-cup mushrooms
  • 2 tbsp vegetable oil
  • 1 red onion, sliced
  • 1 tin of chickpeas, drained
  • 1 tin of chopped tomatoes
  • 3 tbsp harissa paste
  • 1 lemon, juice and zest 

To serve 

  • Small handful flat parsley, chopped
  • 300g couscous, cooked

Method

  1. Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 4 mins. Add the mushrooms and sauté for a further 5mins until the mushrooms are browned.
  2. Stir in the chickpeas, tomatoes, harissa paste and lemon juice. Bring to the boil, cover and simmer for 8 mins. 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.

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