Moroccan Mushrooms with Couscous
This filling Moroccan meal is packed full of vitamins and vegetables.
Ingredients
1 red onion, 1 tsp olive oil, ½ tsp ground cinnamon, 1 tsp ground cumin, 300g mushroom, 400g can chopped tomatoes, 410g can chickpeas, 1 tsp clear honey, 175g couscous, 50g soft dried apricots, handful flat-leaf parsley
Instructions
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. 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.