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

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.
Credit: Pete’s Recipe Book