Couscous With Mushrooms & Chickpeas

DIRECTIONS

• 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.