Ingredients
55g/2oz semi-dried, pitted prunes
100ml/3½fl oz red wine
½ tsp ground cinnamon
2 tsp clear honey
For the tabbouleh:
200g/7oz couscous
pinch saffron
3 handfuls chopped parsley
3 handfuls chopped chives
squeeze of lemon juice
6 chestnut mushrooms, sliced

Method
1. Place the prunes in a small saucepan and pour over the red wine. Simmer for 4 minutes then add cinnamon and honey. Simmer gently for 6-8 minutes or until the liquid has reduced to a sticky glaze for the prunes.
2. Soak the couscous with the saffron in salted water according to the pack instructions and set aside until the grains have fluffed up. Stir in the herbs and lemon juice and season to taste.
3. Pile the couscous into a serving dish, arrange the sliced mushrooms neatly over the surface and sprinkle with salt and pepper. Arrange the glazed prunes around the edge of the dish and serve at once.