Name: Moroccan Mushroom and Chickpea Couscous Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: African
Ingredients: 2 tbsp olive oil; 1 red onion, finely chopped; 1 tsp ground cumin; ½ tsp ground cinnamon; 300g (10.5 oz) button mushrooms, quartered; 400g (14 oz) can chopped tomatoes (with juice); 400g (14 oz) can chickpeas, rinsed and drained; 1 tsp honey (or agave for vegan); Salt and black pepper, to taste; 180g (1 cup) Moroccan couscous; 50g (about ⅓ cup) soft dried apricots, diced; Small handful fresh parsley, roughly chopped; Optional: Boiling water or vegetable broth for couscous (about 250ml / 1 cup)

This flavorful Moroccan Mushroom and Chickpea Couscous blends earthy mushrooms, protein-packed chickpeas, warm spices, and sweet dried fruits over fluffy couscous for a vibrant, plant-based North African-inspired dish.

Why You’ll Love This Recipe

You’ll adore this recipe because it transports your taste buds straight to the bustling markets of Marrakech with its intoxicating aroma of cinnamon, cumin, and subtle sweetness from honey and dried apricots. It’s incredibly quick and easy to prepare—perfect for busy weeknights—yet feels exotic and restaurant-worthy.

The combination of hearty mushrooms and chickpeas provides satisfying texture and plant-based protein, while the couscous soaks up all the rich, spiced tomato sauce. It’s naturally vegan (using vegetable broth if needed), budget-friendly with pantry staples, nutritious with fiber and vitamins from veggies and legumes, and versatile enough to serve as a main or side.

One bite, and you’ll be hooked on the perfect balance of savory, sweet, and aromatic flavors that make every forkful exciting!

Yield: Serves 4

Moroccan Mushroom and Chickpea Couscous Recipe

Earthy mushrooms and spiced chickpeas over fluffy couscous with sweet apricots—a quick, vegan Moroccan delight.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

2 tbsp olive oil
1 red onion, finely chopped
1 tsp ground cumin
½ tsp ground cinnamon
300g (10.5 oz) button mushrooms, quartered
400g (14 oz) can chopped tomatoes (with juice)
400g (14 oz) can chickpeas, rinsed and drained
1 tsp honey (or agave for vegan)
Salt and black pepper, to taste
180g (1 cup) Moroccan couscous
50g (about ⅓ cup) soft dried apricots, diced
Small handful fresh parsley, roughly chopped
Optional: Boiling water or vegetable broth for couscous (about 250ml / 1 cup)

Instructions

Get your kitchen ready for magic! Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Once shimmering, add the finely chopped red onion and sauté for about 6 minutes, stirring occasionally, until it's soft, golden, and smelling wonderfully sweet—this builds the flavor foundation!
Awaken those spices! Sprinkle in 1 teaspoon of ground cumin and ½ teaspoon of ground cinnamon. Stir for 1 minute until fragrant—the aroma will fill your home like a Moroccan souk!
Bring on the mushrooms! Toss in the quartered button mushrooms and cook for 2-3 minutes, stirring so they start to soften and soak up those beautiful spices.
Build the hearty sauce! Pour in the can of chopped tomatoes (including the juice), drained chickpeas, and 1 teaspoon of honey. Season generously with salt and pepper. Give it a good stir, then let it simmer gently for 7-8 minutes—the sauce will thicken slightly, mushrooms tenderize, and flavors meld into pure comfort.
Prep the couscous base! While the sauce simmers, grab a heatproof bowl and mix the 180g couscous with the diced dried apricots, plus a pinch of salt and pepper.
Steam it to perfection! Pour boiling water (or hot vegetable broth) over the couscous mixture until it's about 1-2 cm above the surface. Cover the bowl tightly with a plate or cling film and let it sit for 5 minutes—the couscous will absorb the liquid and become fluffy and aromatic.
Fluff for that light texture! Remove the cover, then use a fork to gently fluff the couscous, separating the grains and mixing in the sweet apricots—it's like creating little pillows of joy!
Herb it up! Stir the roughly chopped fresh parsley into the couscous for a burst of bright green color and fresh flavor that cuts through the richness.
Combine and plate beautifully! Spoon the fluffy spiced couscous onto plates or a large serving platter, then generously top with the warm mushroom-chickpea mixture—let the sauce cascade over for maximum appeal.
Serve and enjoy the love! Garnish with extra parsley if desired, and dive in while it's hot! Pair with green beans, a lemon wedge, or yogurt for cooling contrast—this dish is best shared with friends and smiles all around.

Notes

This recipe is naturally vegan if you use agave instead of honey. For extra authenticity, add a pinch of ras el hanout if available. Adjust spice levels to taste—it's forgiving and customizable!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 370Total Fat 11gSaturated Fat 1gUnsaturated Fat 9gSodium 251mgCarbohydrates 59gFiber 13gSugar 18gProtein 14g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the best results, use fresh button or cremini mushrooms—they hold their shape well and absorb spices beautifully; quarter them for even cooking. Don’t rush the onions—let them soften fully for sweetness that balances the spices. Toast the cumin and cinnamon briefly in oil to release their full fragrance without burning.

If the sauce thickens too much during simmering, add a splash of water or reserved tomato juice. Fluff the couscous thoroughly with a fork after steaming to keep it light and prevent clumping. Taste and adjust seasoning at the end—add more honey for sweetness or a squeeze of lemon for brightness. Serve immediately for the best texture, but it reheats wonderfully with a bit of extra liquid.

Ingredients Notes

Button mushrooms are ideal here for their mild flavor and firm texture that contrasts beautifully with the soft chickpeas. Canned chickpeas (rinsed and drained) save time and add convenience, but dried ones soaked and cooked work too for extra freshness. Chopped tomatoes (canned) provide a rich base—use ones with juice for extra moisture.

Dried apricots bring natural sweetness and chewiness typical in Moroccan cuisine; opt for soft, unsulfured varieties if possible. Honey adds subtle caramel notes (use agave for strict vegan). Couscous is the quick-cooking Moroccan variety (fine semolina)—it steams in minutes.

Fresh parsley brightens everything up; flat-leaf is preferred for stronger flavor. Spices like ground cumin and cinnamon are key to authentic warmth—freshly ground if you can for maximum potency.

Variations and Substitutions

Make it heartier by adding roasted vegetables like diced sweet potatoes, carrots, or bell peppers—toss them in with the mushrooms for caramelization. Swap button mushrooms for portobello or shiitake for deeper umami. For gluten-free, replace couscous with quinoa or millet (adjust cooking per package). Use ras el hanout spice blend instead of just cumin and cinnamon for more complex Moroccan flair.

Add golden raisins or currants alongside apricots for extra fruitiness. For protein boost, stir in cubed tofu or serve with grilled chicken/lamb. If avoiding honey, substitute maple syrup or date syrup. Spice it up with a pinch of harissa or cayenne for heat. Turn it into a salad by cooling everything and serving cold with extra lemon dressing.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it great for meal prep. Reheat gently on the stovetop or in the microwave with a splash of water or broth to revive the couscous and prevent drying. Avoid freezing if possible, as the couscous texture can become mushy upon thawing, though the mushroom-chickpea mixture freezes well separately for up to 2 months.