Pour boiling salted water over the couscous according to the instructions on the package, soak and allow to cool slightly.
Clean the mushrooms, cut off the stems and cut into small cubes. Peel the onion and cut into small pieces. Peel and grate the carrots. Peel the ginger and cut into small pieces. Heat 1 tablespoon of oil in a pan. Simmer the carrots, mushroom pieces, onions and ginger over a medium heat while stirring for about 8-10 minutes. Cut the dates into small pieces. Coarsely chop the hazelnuts.
Mix the couscous with the carrot mix. Season with salt, pepper and spices. Fold in nuts and dates. Preheat the oven to 200 degrees. Grease one large or 2 small casserole dishes., Or line a tray with baking paper. Halve the cheese thaler horizontally. Coat the mushrooms with a thin layer of oil, place in the dish with the opening facing up.
Divide the couscous mix into the mushroom heads. Place a slice of goat cheese on top. Drizzle with oil. Serve the filled oriental mushrooms on plates sprinkled with parsley.