A tagine is traditionally a slow-cooked Moroccan dish, bursting with flavour and delightful aromas. Well, we've kept the flavour and fragrance but sped up the cooking time so this cheat's version is ready in 30 minutes or less. Enjoy the combination of herbed couscous, mildly spiced chickpeas and a fresh salsa and yoghurt topping and you too will think of a tagine as a surprising weeknight staple.
slivered almonds(ContainsTree Nuts)
chermoula spice mix(ContainsSulphites)
mango chutney(ContainsTree Nuts)
diced tomatoes with garlic & olive oil
couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya)
vinegar (white wine or red wine)
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 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, then place a lid on the saucepan and remove from the heat. Leave until all the water has 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 top with the tomato and cucumber salsa and Greek yoghurt. Sprinkle with the slivered almonds.