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Moroccan Mushroom Couscous Salad


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 onion
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon cinnamon
50 gm sultanas
1 handful chopped parsley
400 gm chopped tomato

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
After the absorption of water by couscous, it will be fluffed up. Add the parsley, which has to be finely chopped into the couscous.

Step 5
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.