1 tbsp olive oil
Half a small onion, sliced
50g mushrooms, sliced
Half a tablespoon tomato puree
3 or 4 dried apricots, chopped
50g chickpeas, rinsed and drained
50ml veg stock
Half a teaspoon Turmeric
Half a teaspoon Cumin
Salt & pepper to taste
What to do:
Heat the olive oil in a frying pan and cook the onion for a couple of minutes until softened.
Add the mushrooms and fry for 3-4 minutes.
Stir in the tomato puree to cover everything and cook for 1 minute more.
Chuck in the apricots, chickpeas and couscous. Pour over the stock, add all the seasonings and stir well. Remove from heat, cover the pan and leave for about 5 minutes until the couscous has soaked up all the stock and is soft.
Fluff up the couscous with a fork and serve.