• 4servings
  • 15minutes
  • 245calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3, B9, C, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 red onion , sliced

  2. 1 tsp olive oil

  3. 1/2 tsp ground cinnamon

  4. 1 tsp ground cumin

  5. 300g mushrooms , quartered

  6. 400g can chopped tomatoes

  7. 410g can chickpeas , rinsed and drained

  8. 1 tsp clear honey

  9. 175g couscous

  10. 50g soft dried apricots , diced

  11. handful flat-leaf parsley , roughly chopped

Instructions Jump to Ingredients ↑

  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.


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