Fragrant Prawn Tagine with Cauliflower Couscous & Yoghurt

Fragrant Prawn Tagine with Cauliflower Couscous & Yoghurt

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start Choice (5 Nights For 1) on Sunday, April 17, 2022.
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If you love the sweet, hot and herby flavours of a classic Moroccan tagine but are looking for a lower carb option, then our quick cook fragrant prawn tagine with cauliflower couscous is just what you need. Served with tangy yoghurt to balance the flavours and fragrant spices, it’s a light, satisfying main that’s perfect for a weeknight meal!

Ingredients

Cauliflower Couscous

  • 25g baby spinach
  • 100g diced cauliflower

Tagine

  • 1/4 pack olives
  • 150g prawns
  • 1/4 can cherry tomatoes
  • 1/4 pack tagine spices
  • 1/2 courgette, cut in half lengthways & thinly sliced
  • 1/2 tsp oil
  • 1/4 can chickpeas, drained

To Serve

  • 1 Tbsp yoghurt
  • 1/4 bunch parsley, leaves picked

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). If you do not have an oven-proof pan, set aside a small baking dish.
  2. Place diced cauliflower on a lined oven tray and season with salt and pepper. Bake in oven on the lower shelf for about 15 minutes, until tender.
  3. Drain chickpeas. Heat oil in a medium frypan on medium-high heat. Cut courgette in half lengthways and thinly slice. Add to pan and cook for about 1 minute, until tender. Add tagine spices and cook for about 30 seconds, until fragrant.
  4. Add canned tomatoes and a pinch of salt and bring to a simmer. Cook for about 1 minute, until thick. Remove from heat and transfer to baking dish, if using.
  5. Add chickpeas, prawns and olives and cook for about 4 minutes, until prawns are just cooked through.
  6. Toss baby spinach through cooked cauliflower. Pick parsley for serving.
  7. Cauliflower rice with prawn tagine. Dollop over yoghurt and sprinkle over parsley and almonds

Nutritional Information

Energy 1310 kj
313 kcal
Protein 38.8g
Carbohydrate 25.8g
Fat 7.1g