Name: Lemon & mint aubergine tagine with almond couscous
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Moroccan
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)

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Lemon & mint aubergine tagine with almond couscous

Lemon & mint aubergine tagine with almond couscous

Sara Buenfeld

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Serves 4

Easy

Prep: 25 mins

Cook: 25 mins

A star rating of 4.7 out of 5.36 ratingsRate

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

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal361

low
fat10g

low
saturates1g
carbs50g
sugars12g
fibre9g
protein16g
salt0.9g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, February 2014

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A star rating of 4.7 out of 5.36 ratings

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