Moroccan mushrooms with couscous

This on is for my veggie friends, who indeed are fabulous cooks themselves!

 This filling Moroccan meal is packed full of vitamins and vegetables 

Ingredients

Serves 4

• 1 red onion , sliced
• 1 tsp olive oil
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 11 oz mushrooms , quartered
• 14 oz can chopped tomatoes
• 14 oz can chickpeas , rinsed and drained
• 1 tsp clear honey
• 6 oz couscous
• 2 oz soft dried apricots , diced handful flat-leaf parsley , roughly chopped

Method

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.