Heat the oil in a large frying pan,add the onion and saut? over a medium heat for 4mins. Add the mushrooms and saut? for a further 5mins until the mushrooms are browned.
Stir in the chick peas,tomatoes,harissa paste and lemon juice. Bring to the boil,cover and simmer for 8mins. Remove the lid and season to taste.
Mix the lemon zest and parsley together. Serve the mushrooms with couscous and a scattering of the lemon and parsley.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 48 | ||
Calories from Fat: 17 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.1mg | 0 % | |
Potassium 153.4mg | 4 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 7.2g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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