Serves 4
Preparation: 5 min
Cooking: 25 min
1 onion, sliced
5 ml (1 t) oil
2 ml (½ t) ground cinnamon
5 ml (1 t) ground cumin
250 g mushrooms, quartered
1 can (400 g) chopped tomatoes
1 can (400 g) chickpeas
5 ml (1 t) honey
salt and pepper
175 g couscous
handful of fresh parsley, chopped
1 Sauté the onion in the oil until soft then stir in the cinnamon and cumin. Add the mushrooms and cook for 2 minutes. Add the tomatoes, chickpeas and honey. Season with salt and pepper and simmer for another 10 minutes.
2 Put the couscous in a bowl and add 250 ml (1 c) boiling water. Stir to mix, cover and leave for 7 minutes or until softened.
3 Fluff the couscous with a fork and top with the mushroom mixture. Sprinkle the parsley over and serve.
-Hope Malau