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
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
The Gehring family has always been committed to making quality wines from some of the most renowned vineyard sites in Germany. Handcrafted, each wine expresses unique aroma and taste that is typical of the Rheinhessen. Well balanced with delicate aromas of lime and mineral notes. Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.