Vegetable tagine with lemony couscous

Name: Vegetable tagine with lemony couscous
Cuisine: Moroccan, African
Ingredients: Low-calorie cooking spray; 2 courgettes, halved lengthways and sliced into chunks; 2 aubergines, quartered and sliced into chunks; 2 red onions, each cut into 8 wedges; 1 level tbsp dried Bart Blends Ras El Hanout Spice Mix; 2 garlic cloves, crushed; 2x 400g cans chopped tomatoes; 2 carrots, peeled and grated; 100ml vegetable stock; 320g plain dried couscous; Zest and juice y unwaxed lemon, reserving a little zest to serve; W small pack fresh flat-leaf parsley, finely chopped

6 steps

Updated at: Wed, 16 Aug 2023 16:18:25 GMT

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Ingredients

4 servings

low-calorie cooking spray

2courgettes

halved lengthways and sliced into chunks

2aubergines

quartered and sliced into chunks

2red onions

each cut into 8 wedges

1 level tbspRas El Hanout Spice Mix

dried

2garlic cloves

crushed

2 x 400gcans chopped tomatoes

2carrots

peeled and grated

100mlvegetable stock

320gdried couscous

plain

fresh flat-leaf parsley

finely chopped

Instructions

Step 1

1 Spray a large, lidded, flameproo casserole dish with low-calorie cooking spray and place over a medium heat.

Step 2

Fry the courgettes, aubergines and onions for 5 minutes (in batches if necessary) until they begin to colour.

Step 3

Add the ras el hanout and garlic and cook for a further 2 minutes.

Step 4

Add the tomatoes, carrots and stock, and bring to the boil.

Step 5

Season, cover, then reduce the heat to medium-low and simmer for 10 minutes, or until the vegetables are soft and cooked through.

Step 6

3 Meanwhile, make up the couscous according to the pack instructions (without butter or oil), then stir through the lemon zest, juice and half the parsley, Divide the couscous and vegetables between 4 bowls and sprinkle over the reserved zest and remaining parsley, Syns per serving: FREE