LEMON & MINT AUBERGINE TAGINE WITH ALMOND COUSCOUS

Lemon & mint aubergine tagine with almond couscous image

This Moroccan-inspired vegetarian stew is filled with all the delicious aromatics of North Africa. Serve on nutty couscous with mint and garlic yogurt

Provided by Sara Buenfeld

Categories Dinner

Time 50m

Number Of Ingredients 14

Previous Next

Ingredients

1 tbsp rapeseed oil
1 large onion , chopped
3 garlic cloves , chopped
1 tbsp harissa
1 tsp cumin seeds
½ tsp ground cinnamon
200ml reduced-salt vegetable stock
400g can chopped tomato
350g baby aubergine , trimmed and slit a couple of times
2 strips lemon zest , finely chopped
390g can butter bean , drained
175g wholemeal couscous
40g toasted flaked almond
150g pot 0% fat probiotic natural yogurt , mixed with ½ crushed garlic clove and 2 tbsp chopped mint, plus leaves to garnish (optional)

Steps:

Heat the oil in a large non-stick pan and fry the onion and garlic for 5 mins. Stir in the harissa, cumin and cinnamon, cook briefly, then tip in the stock and tomatoes.
Add the aubergines and lemon, then cover the pan and cook gently for 15-20 mins until the aubergines are meltingly tender. Add the butter beans and warm through.
Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the aubergine tagine on the couscous with the yogurt drizzled over, and garnish with mint leaves, if you like.

Nutrition Facts : Calories 361 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium