Mushroom Couscous with Moroccan Flavors
Transport your taste buds to North Africa with this vibrant Mushroom Couscous with Moroccan Flavors, a dish that celebrates the rich, aromatic spices of Moroccan cuisine. Fluffy couscous forms the base, infused with warm notes of cumin, cinnamon, and turmeric, while sautéed cremini mushrooms, golden onions, and sweet dried apricots bring depth and a hint of natural sweetness. A finishing touch of toasted slivered almonds, fresh parsley, and a squeeze of lemon juice adds texture and freshness to this hearty yet light dish. Ready in just 30 minutes, this recipe is perfect as an exotic side dish or a satisfying vegetarian main course, making your weeknight dinners feel truly extraordinary. Keywords: Moroccan couscous, mushroom couscous, quick vegetarian recipes, North African flavors, spiced couscous dish.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups boiling water
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.25 cup dried apricots, chopped
- 0.25 cup slivered almonds, lightly toasted
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a medium saucepan, bring 1 1/4 cups of water to a boil, then remove from heat. Stir in the couscous, cover the pan, and let it sit for 5-10 minutes, then fluff with a fork.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Reduce the heat to low and add the ground cumin, cinnamon, paprika, and turmeric to the skillet. Stir to evenly coat the mushrooms and onion mixture with the spices.
Add the chopped dried apricots and cooked couscous to the skillet, stirring gently to combine.
Season the dish with salt, black pepper, and lemon juice to taste.
Sprinkle the toasted slivered almonds and fresh parsley over the top before serving.
Serve warm as a side dish or enjoy as a light main course.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2702 mg | 117% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 34.0 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 237 mg | 18% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1904 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
