Moroccan mushrooms with couscous

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.

   Ingredients

   • 1 red onion , sliced
   • 1 tsp olive oil
   • ½ tsp ground cinnamon
   • 1 tsp ground cumin
   • 300g mushrooms , quartered
   • 400g can chopped tomatoes
   • 410g can chickpeas , rinsed and drained
   • 1 tsp clear honey
   • 175g couscous
   • 50g soft dried apricots , diced
   • handful flat-leaf parsley , roughly chopped