Moroccan Vegetable Tagine

Moroccan Vegetable Tagine 

8 points in total

Core 1pt for dried apricots

1 onion, chopped
1 clove garlic, crushed
2 green cardamom pods, ‘bruised’ lightly with a rolling pin
½ a red chilli, deseeded and finely chopped
300 mls hot vegetable stock
200g canned tomatoes, chopped
50g peeled weight, turnip or parsnip or swede
1 medium potato, diced
1 small carrot, diced
75g, drained weight, canned chickpeas, rinsed
½ teaspoon cinnamon
1 small courgette
30g dates, chopped
50g ready-to-eat dried apricots, chopped (1pt)
50g couscous
100 mls hot vegetable stock.

Cook the onion and garlic in a little water for 5 minutes until soft. Add the chilli and cardamom pod, cook for 1 minute, stirring.
Add the hot stock, tomatoes, turnip, potato, carrot chickpeas and cinnamon, cover and simmer for 30 minutes, stirring occasionally.
Add the courgettes, dates and apricots to the pan, plus a little water if needed. Replace the lid and cook for a further 15 minutes or until the fruit has absorbed the liquid. 
Meanwhile, prepare the couscous.  Pour 100 mls hot stock onto 50g couscous and let stand for 4 minutes.

The sauce becomes even tastier if stored in the fridge for 1-2 days before eating.