Moroccan Mushroom Couscous Salad Recipe

Ingredients:

• 200 gm chickpeas
• 1 teaspoon cumin seeds ground
• 1 teaspoon virgin olive oil
• 1 teaspoon white pepper powder
• 200 gm couscous
• 50 gm apricots
• 200 gm mushroom chanterelle
• water as required
• 1 onion
• 2 teaspoon honey
• salt as required
• 1/2 teaspoon cinnamon
• 50 gm sultanas
• 1 handful chopped parsley
• 150 gm chopped tomato

Recipe :

• Step 1 Wash and chop the veggies

  Soak the chickpeas overnight. Boil the chickpeas with some salt and water, keep them aside. In the meantime, wash and chop the veggies. 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 Toss the veggies

  Once the mixture is on the 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 Mix the apricots with salt and pepper

  In a bowl, add the sultanas and apricot. For seasoning, add salt and pepper. In a different bowl, add the couscous and fill the bowl with boiling water.

• Step 4 Drain the excess water

  Once the couscous is fluffed up. drain the excess water, mix it with a handful of finely chopped parsley.

• Step 5 Mix well and indulge in the goodness!

  Combine everything together, 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.

Tips :

• You can add some roasted spices to make your salad even more delicious.

• If you are fond of meat, then you can add some shredded chicken to this healthy recipe.

• Make sure you do not leave the couscous in water for more than 15-20 minutes, else it can spoil the texture.