This vegetarian supper provides three of your 5-a-day. For an extra crunch, stir some pumpkin or sunflower seeds into the couscous.
SERVES 4 – 30 minutes
– 1 red onion, sliced.
– 1 tsp olive oil.
– ½ tsp ground cinnamon.
– 1 tsp ground cumin.
– 300g/10oz mushrooms, quartered.
– 400g can chopped tomatoes.
– 410g can chickpeas, drained and rinsed.
– 1 tsp clear honey.
– 175g/6oz couscous.
– 50g/2oz soft dried apricots, diced.
– handful flat-leaf parsley, roughly chopped.
– green beans, to serve.
Step 1:Fry the onion in the oil for 6 minutes until softened. Add the cinnamon and cumin, and cook for 1 minute, stirring. Add the mushrooms, cook for 2 minutes, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7–8 minutes.
Step 2:Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml/9fl oz boiling water, stir to mix, then cover. Leave to stand for 7 minutes or until softened.
Step 3:To serve, fluff up the couscous with a fork, stir in the parsley and top with the mushroom mixture.Great served with green beans.
Note : PER SERVING 245 kcals, protein 11g, carbs 44g, fat 4g, sat fat none, fibre 6g, sugar 11g, salt 0.51g