MOROCCAN-STYLE TAGINE & COUSCOUS

MOROCCAN-STYLE TAGINE & COUSCOUS

Serves 4

250g (9oz) couscous

3 veg stock cubes

3 tbsp olive oil

2 onions, thickly sliced

1 large aubergine, cubed

2 tsp dark soft brown sugar

2 tomatoes, roughly chopped

100g (4oz) small dried apricots

400g tin (14oz) chickpeas, drained

½ tsp dried chilli flakes

1 cinnamon stick

1 lemon

salt and pepper

Place the couscous in a large bowl with an equal quantity of boiling water.  Crumble in a stock cube.  Stir well and set aside for 10 mins.

Heat 2 tbsp oil in a large pan and cook the onions and aubergine for 5-10 mins, stirring frequently  until well browned.  Add the tomatoes and sugar and cook for 2 mins.

Dissolve the remaining stock cubes in 600ml/1pt boiling water and add to pan with the apricots, chickpeas and cinnamon stick.  Simmer gently for 10 mins until veg are tender, season to taste.

Halve the lemon and cut one half into 8 pieces.  Place the pieces of lemon in a non-stick pan for 2 mins until well browned on each side and then add to the veg pan.

Stir the remaining oil into the couscous, then squeeze in the juice from the remaining lemon half.  Divide the couscous between 4 plates and serve the tagine over it.