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Morrocan Mushrooms & Cous Cous

Tablespoon of olive oil
Half a red onion, chopped
Couple of cloves of garlic, chopped
Quarter of a teaspoon of ground cinnamon
Half a teaspoon of ground cumin
150g mushrooms, quartered
200g tinned chopped tomatoes
200g chickpeas, rinsed
Half a teaspoon of runny honey
90g couscous
25g prunes, diced

What to do:
Fry the onion and garlic in the olive oil for about 5 minutes, or until they soften.
Add the cinnamon and cumin, stir well then add the mushrooms.
Cook for another couple of minutes before adding the tomatoes, chickpeas and honey.
Simmer over a low heat for about 10 minutes, stirring occasionally.
Mix the couscous and prunes together in a dish, then pour over 120ml boiling water.
Cover the dish and leave to stand for about 8 minutes.
Fluff up with a fork and transfer to a plate.
Top with the mushrooms.

If you are not a fan of prunes, this would also work well with dried apricots.