Steps
- Heat 1 teaspoon of olive oil in a saucepan over medium heat. Soften 1 sliced red onion for 6 minutes. Stir in ½ teaspoon of ground cinnamon and 1 teaspoon of ground cumin for 1 minute.
- Add 300g of quartered cremini mushrooms and cook for 2 minutes. Stir in 400g of canned chopped tomatoes, 410g of canned chickpeas, drained and rinsed, and 1 teaspoon of honey.
- Season with salt and black pepper. Simmer for 7-8 minutes, until the mushrooms are tender and the sauce thickens.
- Meanwhile, mix 175g of couscous, 50g of diced soft dried apricots, and a little salt. Add 250ml of boiling water, cover, and leave for 7 minutes, until absorbed.
- Fluff with a fork and stir in 1 handful of chopped flat-leaf parsley. Spoon the mushroom stew over the couscous.