Autumn Moroccan Mushrooms with Couscous

note: 1 red onion, sliced

note: 1 tsp olive oil

note: ½ tsp ground cinnamon

note: 1 tsp ground cumin

note: 300g mushrooms, quartered

note: 400g can of chopped tomatoes

note: 410g can chickpeas, rinsed and drained

note: 45ml/3tbsp harissa paste

note: 1 tsp clear honey

note: 175g couscous

note: 50g soft dried apricots, diced. Use brown unsulphered apricots to maximise flavour

note: Handful of flat-leaf parsley, roughly chopped

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, and then stir in the tomatoes, chickpeas, harissa paste and honey.

Season and simmer for 7 to 8 mins.

Mix the couscous with the dried apricots and some seasoning in a bowl.

Pour over 250ml boiling water, stir to mix, and then cover.

Leave to stand for 7 mins or until softened.

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