Moroccan mushrooms with couscous

• red onion↗1

  sliced

• olive oil↗1 tsp tsp
• ground cinnamon tsp
• ground cumin↗1 tsp tsp
• mushroom↗300g g

  quartered

• can chopped tomatoes400g g
• can chickpeas↗410g g

  rinsed and drained

• clear honey↗1 tsp tsp
• couscous↗175g g
• soft dried apricots↗50g g

  diced

• handful flat-leaf parsley↗

  roughly chopped

Step-by-step instructions

1. 1

   Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.

2. 2

   Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.