Vegetable tagine with almond couscous
4 serves
20 m
50 m
Ingredients
- 2 tablespoons olive oil
- 1 medium eggplant (400 g), halved lengthways, cut into 1 cm thick slices
- ½ red capsicum, cut into 2 cm pieces
- 2 cloves garlic, crushed
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 410 g can tomato puree
- 1 reduced salt vegetable stock cube, crumbled
- 425 g can no added salt chick peas, drained
- ⅓ cup dried apricots, halved
- 2 teaspoons honey
- 150 g green beans, ends trimmed, halved
Almond couscous
- 1 cup couscous
- ⅓ cup natural sliced almonds, toasted
- ¼ cup shredded fresh mint
Method
Step 1
Heat oil in a large, non-stick frying pan over a medium-high heat. Add eggplant slices in a single layer. Cook for about 2 minutes on each side, or until light golden.
Step 2
Add capsicum, garlic, paprika, cumin and cinnamon. Cook, stirring for a further 1 minute, or until spices are fragrant.
Step 3
Stir in puree, 1¼ cups water, stock cube, chick peas, apricots and honey. Bring to the boil. Reduce heat. Simmer uncovered for 10 minutes. Add beans. Simmer for a further 3-5 minutes, until vegetables are tender and mixture has thickened, stirring occasionally.
Step 4
To make almond couscous, prepare couscous as directed on packet. Stir in almonds and mint.
Step 5
Serve tagine with couscous. Garnish with extra mint, if desired.
Tip
- To toast almonds, spread over a baking tray. Bake in a 160 °C oven (fan-forced) for 3 to 5 minutes, or until lightly browned.
