Moroccan mushrooms

Add a real kick to mushrooms with harissa paste - a North African hot red sauce made from chillis, garlic, coriander, cumin and olive oil

Prep: 5 mins
Cook: 15-20mins
Serves: 4

What you need:

• 30ml/2 tbsp vegetable oil
  
• 1 red onion, sliced
  
• 450g/1lb mixed open and closed cup mushrooms
  
• 1 (400g) can chick peas, drained
  
• 1 (400g) can chopped tomatoes
  
• 45ml/3tbsp harissa paste
  
• grated zest and juice 1 lemon
  
• 45ml/3tbsp chopped flat parsley
  
• Couscous to serve

What you do:

1. Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 4mins. Add the mushrooms and sauté for a further 5mins until the mushrooms are browned.
   
2. Stir in the chick peas, tomatoes, harissa paste and lemon juice. Bring to the boil, cover and simmer for 8 mins. Remove the lid and season to taste.
   
3. Mix the lemon zest and parsley together. Serve the mushrooms with couscous and a scattering of the lemon and parsley.

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