1Heat oil in a deep frying pan over medium heat. Add spice mix, cook, stirring often for 1-2 minutes until aromatic. Add mushrooms, cook, shaking the pan occasionally for 5 minutes until mushrooms are just tender.
2Add stock to pan, simmer for 5 minutes or until mixture has reduced. Add olive and currants and simmer further 3 minutes. Drizzle over honey, squeeze over lemon halves, stir to combine.
3Serve with couscous and flatbread.