Moroccan mushrooms & Couscous

 

Moroccan mushrooms & Couscous

Serves 4

1 Cinnamon stick
1tbsp Ras-el-hanout
2 Red onion, finely chopped 
2 Garlic cloves, sliced 
12 semi-dried apricots, chopped small (s) 6 syns/4=1.5 syn 
1tsp cumin
1tsp “runny honey”
200g Couscous 
250g button mushrooms, cut in half 
410g Chopped Tomato’s 
410g Chick Peas 

In a large frying pan sprayed with Fry Light, cook the onion, garlic, cinnamon stick & cumin together for 5 mins to colour the onions, add the mushrooms, tomato, chick peas & runny honey, add the Ras-el-hanout and mix, cook for 20 mins.

In the meantime boil 400mL of water, add to the Couscous, mix the chopped apricots, cover with Clingfilm and set aside for 10 mins, remove the Clingfilm and fluff up, plate up with the mushrooms, remove the cinnamon stick and disregard, season and serve.