Fry the onion in the oil for 6 mins
until softened. 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, mix the couscous with the
dried apricots and some seasoning in a
bowl. Pour over 250ml boiling water, stir
to mix, then cover. Leave to stand for
7 mins or until softened. To serve, fluff
up with a fork, stir in the parsley and
top with the mushroom mixture. Great
served with some green beans.