Vegetable Tagine with Almond Couscous
- 2 tablespoons olive oil
- 1 medium eggplant (400g), halved lengthways, cut into 1cm thick slices
- ½ red capsicum, cut into 2cm pieces
- 2 cloves garlic, crushed
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 410g can tomato puree
- 1 reduced salt vegetable stock cube, crumbled
- 425g can no added salt chick peas, drained
- 1/3 cup dried apricots, halved
- 2 teaspoons honey
- 150g green beans, ends trimmed, halved
Almond Couscous:
- 1 cup couscous
- 1/3 cup natural sliced almonds, toasted
- ¼ cup shredded fresh mint
- 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.
- Add capsicum, garlic, paprika, cumin and cinnamon. Cook, stirring for a further 1 minute, or until spices are fragrant.
- 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.
- To make almond couscous, prepare couscous as directed on packet. Stir in almonds and mint.
- Serve tagine with couscous. Garnish with extra mint, if desired.
Tip:
- To toast almonds, spread over a baking tray. Bake in a 160C oven (fan-forced) for 3 to 5 minutes, or until lightly browned.
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