Tunisian Chickpea Tagine with Kerkennaise, Couscous and Almonds

Tunisian Chickpea Tagine with Kerkennaise, Couscous and Almonds

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 8, 2018.
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Tagines, like curries, are always better the next day! Save time by cooking a day ahead and simply cook couscous on the night. Reheat tagine and enjoy!

Ingredients

Tagine

  • 1 brown onion
  • 1 carrot
  • 1 tomato
  • 1 courgette
  • 150g roasted red capsicum
  • 2 cloves minced garlic
  • 1 Tbsp grated ginger
  • ½ tsp salt
  • 2 Tbsp tagine spices
  • 1½ cups vegetable stock
  • 400g chickpeas
  • 2 Tbsp chopped parsley

Couscous

  • 1 cup vegetable stock
  • 1 cup couscous
  • ¼ tsp salt

To Serve

  • 100g kerkennaise
  • 1 Tbsp chopped coriander
  • 25g sliced almonds

Steps

  1. Thinly slice onion; finely dice carrot; dice tomato 2cm.
  2. Heat a drizzle of oil in a large, deep fry-pan on medium heat and cook onion and carrot for about 4 minutes, until softened. While onion and carrot cook, dice courgette 1cm and roughly chop capsicum.
  3. Add garlic, ginger, salt and tagine spices. Cook a further 1 minute, stirring until fragrant.
  4. Add first measure of stock, chickpeas, tomato, courgette and capsicums. Bring to a simmer and cook for about 15 minutes, until thickened. Season to taste and stir through parsley.
  5. While tagine simmers, bring second measure of stock to the boil, in a medium pot, on high heat. Once boiling, turn off heat, stir in couscous and salt, then cover and leave for 5 minutes. Fluff up grains with a fork.
  6. To serve, divide couscous between plates, top with plenty of tagine and drizzle with kerkennaise. Sprinkle over coriander and almonds.

Nutritional Information

Energy 2349 kj
561 kcal
Protein 25.0g
Carbohydrate 82.6g
Fat 12.2g