This filling Moroccan meal is packed full of vitamins and vegetables
Prep:15 mins
Serves 4
1 red onion, sliced1 tsp olive oil½ tsp ground cinnamon1 tsp ground cumin300g mushroom, quartered400g can chopped tomatoes410g can chickpeas, rinsed and drained1 tsp clear honey175g couscous50g soft dried apricots, dicedhandful flat-leaf parsley, roughly chopped
STEP 1Fry 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.STEP 2Meanwhile, 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.
