Fine, fine… This is about as Moroccan as I am.
But if you’re looking to have a play around with sweet and savoury then, for my money, North Africa -or places such as Andalucia that it has clearly influenced- is where you should turn.
Sidebar: James and I ate a at reasonably good Moroccan restaurant during our most recent trip to Paris where I discovered that North African wine isn’t even remotely shit.
So if you want to dial up the authenticity, serve this with a red from the Atlas mountains or something.
- 300 grams mushrooms. Quartered. Or ‘thirded’ if they’re big. I just went with button but I’d probably go chestnut next time.
- 1 brown onion. Sliced.
- 2 tablespoons ground cumin. (Yes, that’s a lot.)
- 1 tablespoon ground cinnamon.
- 1 tablespoon of honey.
- 1 can of plum tomatoes. You know my rules on chopped tomatoes by now.
- 1 can of chickpeas. Drained at least an hour before using.
- 200 grams couscous.
- 100 grams dried apricots. Diced or cut into small chunks depending on your preference. I rather liked the chunks.
- 1 large bunch of parsley.
1. Fry the onion in the cumin and cinnamon in olive oil for seven or eight minutes. You may need to top up the oil so keep it handy.
2. Turn the heat up, tip in the mushrooms and cook for a couple of minutes. The idea is to minimise mushroom liquor.
3. After a couple of minutes, tip in the tomatoes, chickpeas and honey. Check the season carefully… it’s always tricky when you’ve got sweet flavours going on. But it needs a reasonable amount of salt.
4. This needs to simmer for about ten minutes. In that time, mix together the couscous and apricot in a large bowl, pour boiling water in until the couscous is just submerged, then cover with cling film.
Seven minutes later, remove the cover and fluff (heehee) with a fork. While you are waiting, roughly chop the parsley.
5. Plate up by stirring most of the parsley through the couscous, topping with the mushrooms before garnishing with leftover parsley. Delish.