Couscous With Mushrooms & Chickpeas

• 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

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

couscous, boiling vegetable stock, onion, olive oil, cumin seeds, button mushrooms, chickpeas, parsley

Taken from www.food.com/recipe/couscous-with-mushrooms-chickpeas-249506 (may not work)