Moroccan style tagine

Serves: 4 

Prep time: 20 mins

Cooking time: 30 mins

Ingredients: 

• 1 tbsp olive oil 
• 1 large onion, peeled and cut in slices 
• 1–2 cloves garlic, peeled, chopped 
• 1 tsp ground coriander 
• 1 tsp ground cumin 
• 1 tsp crushed ginger 
• 1 cinnamon stick, broken in half 
• 400g tin diced tomatoes 
• 2 medium carrots, peeled and sliced 
• 1 zucchini, topped, tailed and sliced 
• 2 cups cauliflower florets 
• 400g tin chickpeas (reduced salt), drained and rinsed 
• 1¼ cups couscous (preferably wholemeal) 
• 2 vegetable stock cubes (reduced salt) 
• 2 cups of boiling water 
• 2 tbsp fresh coriander, chopped 
• 4 tbsp reduced fat natural yoghurt 

Method: 

1. Heat oil in saucepan and cook onion over low heat for 3–4 minutes. Add garlic, coriander, cumin and ginger and cook for a further minute. 
2. Stir in the tomatoes, carrots, stock and cinnamon stick and cook over a medium heat for 10 mins. Add the zucchini and cauliflower and cover with a lid. 
3. Cook for 10 minutes. Add the chickpeas and cook for a further 5 minutes. 
4. Meanwhile cook the couscous according to the packet instructions. 
5. Remove and discard cinnamon stick. Serve tagine with couscous and top with a spoonful of yoghurt.