This Moroccan-inspired vegetarian stew is filled with all the delicious aromatics of North Africa. Serve on nutty couscous with mint and garlic yogurt
Prep:25 mins
Serves 4
1 tbsp rapeseed oil1 large onion, chopped3 garlic cloves, chopped1 tbsp harissa1 tsp cumin seeds½ tsp ground cinnamon200ml reduced-salt vegetable stock400g can chopped tomato350g baby aubergine, trimmed and slit a couple of times2 strips lemon zest, finely chopped390g can butter bean, drained175g wholemeal couscous40g toasted flaked almond150g pot 0% fat probiotic natural yogurt, mixed with ½ crushed garlic clove and 2 tbsp chopped mint, plus leaves to garnish (optional)
STEP 1Heat 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 2Add 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 3Meanwhile, 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.
