Chickpea, Apricot & Almond Tagine with Couscous Recipe

Ingredients

2 red onions
2 carrots
1 sweet potato
2 courgettes
125g dried apricots
1 tbsp ras al hanut
400g tin of chickpeas
400g tin of chopped tomatoes
250g wholewheat couscous
35g flaked almonds
1 lemon

Prep: 10 mins | Cook: 30 mins

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Method

1. Peel and finely slice the red onions. Set a large pan or casserole dish on a medium heat and add 2 tbsp olive oil. Add the onions. Season with a pinch of salt and pepper. Pop a lid on the pan and fry, stirring occasionally, for 8 mins or till the onions are glossy.

2. While the onions fry, trim, peel and slice the carrots into 1cm-thick rounds. Peel and chop the sweet potato into bite-sized chunks. Trim and thickly slice the courgettes. Roughly chop the dried apricots.

3. When the onions are glossy, add the ras al hanut to the pan and cook, stirring, for 1-2 mins.

4. Add all the chopped veg and the apricots to the pan with a pinch of salt. Cook and stir for 5 mins to mingle the veg and spices. Tip in the chickpeas with the liquid from their tin. Tip in the chopped tomatoes and stir to mix. Pop the lid back on the pan, bring up to the boil, then reduce the heat and simmer for 10-12 mins till the veg are tender. Stir occasionally.

5. While the tagine simmers, fill and boil your kettle. Tip the couscous into a heatproof bowl. Finely grate in the lemon zest. Pour in 500ml hot water. Pop a plate on the bowl to cover and set aside to soak for 10 mins. The couscous will soak up the water and become tender.

6. Meanwhile, tip the flaked almonds into a dry frying pan and set on a medium heat. Toast for 1-2 mins, shaking the pan occasionally, till the almonds have browned a little. Tip into a bowl. You don’t have to toast the almonds, so you can skip this step, but it will enhance their flavour.

7. When the veg in the tagine are tender, squeeze in a little lemon juice. Taste the tagine and add a pinch more salt and pepper, a pinch of sugar, or a squeeze more lemon juice, if you think it needs it.

8. Drain any excess water off the couscous, then fluff with a fork and divide between four warm bowls or plates. Ladle over the tagine and garnish with the flaked almonds. Serve straight away.

9. Love Your Leftovers
The tagine and couscous will keep for up to 3 days in the fridge in airtight tubs. Divide the couscous between the tubs, top with the tagine and the garnishes, and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.