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Moroccan Mushrooms Beans and Couscous

Moroccan Mushrooms, Beans, and Couscous

Serves 2-3.


Beans and Mushrooms:

  • 1 Tbsp olive oil
  • 8 oz brown mushrooms, coarsely chopped
  • 1 small red onion, coarsely chopped
  • 2 cloves garlic, thinly sliced
  • 1 (15 oz) can garbanzos or other beans
  • 1/4 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 1 1/4 c boiling water
  • 1 Tbsp olive oil
  • 1 c quick cooking Moroccan couscous, dry
  • 1/8 tsp salt
  • 2 tsp lemon juice
  • 3-4 dried apricots, chopped
  • 2 Tbsp minced cilantro or parsley


Beans and Mushrooms:

  1. In a medium large skillet or pot over medium low heat, warm the olive oil. Add mushrooms and red onions. Sauté 10 minutes.
  2. Add garlic and sauté another minute.
  3. Drain beans, reserving liquid. Add beans to pot with 1/2 cup of the liquid.
  4. Add cumin, cinnamon, salt and pepper. Stir, reduce heat, cover, and simmer 12 minutes, stirring midway.

Preparing Couscous and Plating the Dish:

  1. In a small pot, add the boiling water, olive oil, couscous, and salt. Stir, cover, and let stand 5 minutes.
  2. Uncover and fluff with a fork, adding the lemon juice, apricots and cilantro.
  3. Place a bed of couscous on each dish. Add a scoop of the bean/mushroom mix. Sprinkle more cilantro on top. If desired, top with a dollop of plain yogurt.

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