Categories: Pasta, Starches

Ingredients

• 1/2 red onion , sliced
• 1/2 tsp olive oil
• 1/4 tsp ground cinnamon
• 1/2 tsp ground cumin
• 150g mushrooms , quartered
• 200g can chopped tomatoes
• 205g can chickpeas , rinsed and drained
• 1/2 tsp clear honey
• 75g couscous
• 25g soft dried apricots , diced
• handful flat-leaf parsley , roughly chopped

Directions

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. 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.

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