Moroccan mushrooms with couscous

10-30 minutes 30-60 minutes 4 servings 400 kcal or less apricot apricots chickpea chickpeas couscous everyday recipes filling recipes healthy low fat mains midweek meal recipes moroccan recipes moroccan vegetable stew morrocan mushroom mushrooms quick tagine vegetarian recipes

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Source

Ingredients

1 red onion , sliced

1 tsp olive oil

½ tsp ground cinnamon

1 tsp ground cumin

300g mushroom , 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

Method

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.

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.