Vegetarian Pan with Chickpeas and Oyster Mushrooms

Heat a pan with one tablespoon of olive oil over medium heat.

Add the finely diced onion to the pan and sauté for about 2 minutes. Meanwhile, cut the oyster mushrooms and button mushrooms into bite-sized pieces. Once the onions are translucent, add the mushrooms and sauté for another 3–4 minutes.

Drain the chickpeas and add them to the mushrooms along with the chopped tomatoes, sliced apricots, and cumin. Season with salt and pepper. Reduce the heat, cover, and let everything simmer for about 8–10 minutes. Meanwhile, prepare the couscous according to package instructions.