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Vegetable Tagine with Almond Couscous
heartfoundation.org.au|Helpline 13 11 12

Vegetable Tagine with Almond Couscous

50 minutes (20 minutes)
Serves 4
  • 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
  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.
  2. Add capsicum, garlic, paprika, cumin and cinnamon. Cook, stirring for a further 1 minute, or until spices are fragrant.
  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.
  4. To make almond couscous, prepare couscous as directed on packet. Stir in almonds and mint.
  5. 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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