Adding dried fruits to savoury ragù is a great way to add nutrients and flavour. We’ve used apricots and spices to turn this batch cook into a warming, tagine-inspired dish.
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The Mushroom & Lentil Ragú
This recipe is made using our Mushroom & Lentil Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Mushroom & Lentil Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Couscous
Boiling Water
Fresh Parsley
Pine Nuts
Butter
Ground Cumin
Dried Apricot
Cinnamon
The Mushroom & Lentil Ragú
This recipe is made using our Mushroom & Lentil Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Mushroom & Lentil Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Couscous
Boiling Water
Fresh Parsley
Pine Nuts
Butter
Ground Cumin
Dried Apricot
Cinnamon
Unlock Mob Premium
The Mushroom & Lentil Ragú
This recipe is made using our Mushroom & Lentil Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Mushroom & Lentil Ragú batch recipe. Cook once and you'll have access to more quick and easy recipes.
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Step 1.
Make the Mushroom & Lentil Ragú.
Step 2.
Reheat the Mushroom & Lentil Ragú in a saucepan over a medium heat.
Step 3.
Dice the apricots and add to the lentils.
Step 4.
Put the couscous into a bowl and pour over the boiling water. Season with salt, pepper and a drizzle of olive oil, then cover with a plate or cling film. Leave to stand for 5-10 mins (or according to package instructions) then fluff up with a fork.
Step 5.
Melt the butter in a separate pan over a medium heat and add the pine nuts. Cook until the butter starts to smell nutty, then remove from the heat and add the spices.
Step 6.
To serve, divide the couscous between bowls and spoon over the lentils. Top with the buttery pine nuts and parsley.
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