This is a mildly spiced tagine and full of protein, vitamins and fibre. You can also make lots of this, keep in the fridge for a few days to another meal or freeze. It is really simple to make, and don't take long at all.
Ingredients (serves 2):
1tbs olive oil or rapseed oil
1 sliced onion
1 crushed garlic gloves
1tsp ground coriander
Half tsp ground cumin
Half tsp paprika
Half tsp ground cinnamon
Half to 1 small chilli (if you like it spicier)
1 red pepper diced
Half a buttnernut squash peeled and chopped (I sometimes use pre-cut frozen for ease)
Half a small aubergine diced
Half a 400g can chopped tomatoes
Half a 400g chickpeas drained and rinsed
150ml veg stock
75g ready to eat dried apricots
Small handful of fresh coriander chopped (or I use frozen if no fresh to hand)
1 tbsp lemon juice
Salt and pepper to grind
For the couscous
125ml veg stock
Heat the oil in a large pan. Add the onions and cook gently for 4-5 mins, stirring occasionally.
Add the garlic, spices and optional chilli and stir
Add the vegetables and cook for 3 mins
Add chopped tomatoes, chickpeas, veg stock and apricots, season, stir and bring to the boil.
Cover then simmer for 15 mins until veg is tender.
Stir in fresh coriander and lemon juice.
Whilst the tagine is cooking put the couscous, stock and water in a pan and bring to the boil
Remove from the heat and leave to stand for 5 mins or until the liquid has absorbed.
Fluff with a fork and serve with the tagine.