• 1 red onion , sliced
  • 1 tsp olive oil
  • ½ tsp ground cinnamon (I used a full one, really. I like it. And added 4 person spice just for 1 person, better if you use fresh tomato, I reckon)
  • 1 tsp ground cumin (same as above, not one for delicate flavours, me)
  • 300g mushrooms , quartered
  • 400g chopped tomatoes
  • 410g chickpeas , rinsed and drained
  • 1 tsp honey
  • 175g couscous (make sure it's vegan couscous if you're cooking vegan on purpose)
  • 250ml stock/boiling water
  • 50g soft dried apricots , diced (you can buy them diced. What a world)
  • handful flat-leaf parsley , roughly chopped
  • 80g French beans to serve if you want to turn your supper into dinner.

Still on my brand new food jaunts and definitely wanted to share this one with you – it’s a perfect easy and fast ‘supper’ – as they say. Actually I don’t know who says ‘supper’ and then cooks this kind of thing, supper for me is marmite toast and a glass of milk before bed when I was little. Anyway. This is an ace small dinner, or a brilliant quick proper meal if you add some French Beans. It’s based on this recipe. I’ve tried it a couple of times, now, and I’d definitely recommend using fresh chopped tomato instead of tinned, it seemed to dry up less fast, and also taste… well, fresher. Odd that. Anyway, information:

Prep time: 15 mins  |  Cook time: 15 mins  |  Serves: 4 (although the pictures are of it cooked for 1)

Nutrition: 380 kcal with couscous, 403 with 80g french beans. Otherwise 245 kcal, protein 11g, carbohydrate 44g, fat 4 g, saturated fat 0g, fibre 6g, sugar 11g, salt 0.51 g



What to do:

Fry the onion in the oil for 5 mins or so, until soft.


Add the cinnamon and cumin and cook for 1 min, stirring.


Add the mushrooms, cook for 2 mins


Then stir in the tomatoes, chickpeas and honey.


Season and simmer for 7-8 mins.

Meanwhile, (I love it when recipes use meanwhile, or as it’s also known; ‘THINGS YOU SHOULD HAVE BEEN DOING BUT WE ONLY TOLD YOU ABOUT NOW’) mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water/stock, stir to mix, then cover. Leave to stand until the couscous is couscousy.


To serve, fluff couscous with a fork, stir in the parsley and top with the mushroom mixture. Serve with them beans if you want