One of the most versatile ingredient to cook with is mushroom. From being considered as an exotic ingredient to a superfood, mushrooms are a good source of fiber and vitamin D, and are known to be very healthy. Try this Moroccan Mushroom Couscous Salad, which is very easy-to-make and is delicious at the same time. The texture provided by couscous lifts the flavours and appearance of the dish.
400 gm chickpeas
1 teaspoon cumin seeds ground
1 teaspoon virgin olive oil
1/2 teaspoon white pepper powder
170 gm couscous
50 gm apricots
300 gm mushroom chanterelle
water as required
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon cinnamon
50 gm sultanas
1 handful chopped parsley
400 gm chopped tomato
Soak the chickpeas overnight. When preparing to cook, drain them. Dice the onions and mushrooms. Put a large frying pan on medium flame and then add oil to it. Add cinnamon, cumin and mushrooms after lightly sauteing the onions.
Once the mixture is on heat for 3-4 minutes, add the tomatoes, drained chickpeas and honey. Let it simmer until the mushrooms turn softer. Remove from flame and keep it aside.
In a bowl, add the sultanas and apricot. For seasoning, add salt and pepper. In a different container, add the couscous. Fill the container of couscous with boiling water, until it is covered.
After the absorption of water by couscous, it will be fluffed up. Add the parsley, which has to be finely chopped into the couscous.
Add the couscous to the mixture of the mushrooms along with apricots mixture and give it a nice stir. Your Moroccan Mushroom Couscous Salad is ready.