To make the mushrooms from scratch:
1. Fry the onion in the oil for 6 mins until softened.
2. Add the cinnamon and cumin and cook for 1 min, stirring.
3. Add the mushrooms, cook for 2 mins, and then stir in the tomatoes, chickpeas and honey.
4. Season and simmer for 7-8 mins.
To make the couscous:
1. Mix the couscous with the dried apricots and some seasoning in a bowl.
2. Pour over 250ml boiling water, stir to mix, and then cover.
3. Leave to stand for 7 mins or until softened.
1. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.
|Clear Honey||1 Tsp|
|Chickpeas, Rinsed And Drained||410g Can|
|Ground Cumin||1 Tsp|
|Ground Cinnamon||½ Tsp|
|Olive Oil||1 Tsp|
|Red Onion, Sliced||1|
|Soft Dried Apricots, Diced||50g|
|Flat-leaf Parsley, Roughly Chopped||Handful|
Brown unsulphered apricots are best as they maximise the flavour
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