Couscous With Mushrooms & Chickpeas - cooking recipe

Ingredients

2 cups couscous
2 cups boiling vegetable stock
1 small onion, peeled and sliced
2 teaspoons olive oil
2 teaspoons cumin seeds
200 g button mushrooms, sliced
2 cups canned chick-peas or 2 cups cooked dried garbanzo beans
1 tablespoon parsley, chopped

Preparation

Place the couscous in a medium microwave-proof bowl and pour over the stock.
Leave to stand 2 minutes then fluff up with a fork.
Heat a non-stick pan with cooking spray and pour in the oil.
Add the onion and cook until soft.
Add the cumin seeds and cook for another minute.
Add the mushrooms and cook while stirring.
Drain and rinse the chickpeas (if using canned) and combine with the couscous.
Heat the mixture in the microwave.
Stir through the mushroom mixture and parsley.
Serve.