Moroccan Chickpea Tagine
with Parsley Couscous, Cucumber Salsa & Almonds
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Parsley
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Mango Chutney
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
1
Brown Onion
Tomato
1 packet
Diced Tomatoes With Garlic & Olive Oil
1 packet
Tomato Paste
2 sachet
Chermoula Spice Blend
(May be present: Soy.)
1
Cucumber
1 packet
Chickpeas
(May be present: Soy, Lupin, Gluten.)
Cooking Steps
Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Grate the zucchini. Drain and rinse the chickpeas. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring occasionally, until browned, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat along with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and chermoula spice blend (see ingredients list) and cook until fragrant, 1 minute.
Add the chickpeas, tomato paste and mango chutney to the frying pan and cook, stirring, until combined, 1 minute. Add the diced tomatoes with garlic & olive oil, zucchini and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Stir, then reduce the heat to medium and simmer until thickened slightly, 5 minutes. Season to taste with salt and pepper.
While the sauce is simmering, add the water to a medium saucepan, crumble in the remaining vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through 1/2 the parsley. Set aside, uncovered, to cool slightly.
While the couscous is cooking, cut the tomato and cucumber into 1cm pieces. Place in a medium bowl with the vinegar, the remaining parsley, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.
Divide the couscous and Moroccan chickpea tagine between bowls and serve with the tomato and cucumber salsa and Greek yoghurt. Sprinkle with the slivered almonds.
