Tagine & Minty Couscous

• This recipe is great for dinner and it tastes super the next day as leftovers.
• There’s a great mix of vegetables, so it’s packed full of vitamins and minerals.

Prep Time: 10 minutes Cook Time: 60 minutes Serves: 4

Nutritional information:

• Protein: 12.8g
• Fat: 25g
• Carbohydrate: 76.5g
• Calories: 891

Ingredients: For the tagine

• • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp cinnamon
  • 1 tsp cumin
  • 1 aubergine, diced
  • 1 carrot, peeled and diced
  • 1 parsnip, peeled and diced
  • ½ butternut squash, peeled, deseeded and diced
  • 400g tin of chopped tomatoes
  • 100g dried apricots, halved
  • Zest of 1 lemon
  • 300ml water
  • 3 tbsp harissa
  • 2 tbsp agave syrup
  • 2 tbsp tomato purée
  • Salt and pepper, to taste For the couscous
  • 400g couscous
  • a handful of mint leaves, chopped
  • a handful of flaked almonds
  • 2 tbsp olive oil

Method:  

1. Heat the olive oil in a large pan over a medium heat.
2. Add the onion and cook for 10 minutes, until softened.
3. Add the ginger, garlic, cinnamon and cumin and cook for 2 minutes.
4. Add the remainder of the ingredients for the tagine and stir well.
5. Cover and simmer for 40 minutes.
6. Meanwhile, cook the couscous according to the instructions on the package. Stir the mint, almonds and olive oil into the cooked couscous.
7. Spoon the couscous into warmed serving bowls, making a well in the center. Ladle the vegetable tagine on top of the couscous and serve.