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)
Greek yoghurt(ContainsMilkMay be presentTree Nuts, Soya, Gluten)
vinegar (white wine or red wine)
Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the zucchini. Finely chop the parsley leaves. Drain and rinse the chickpeas. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring occasionally, for 3-4 minutes or until browned. 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, for 3-4 minutes, or until softened. Add the garlic and chermoula spice blend (see ingredients list) and cook for 1 minute, or until fragrant.
Add the chickpeas, tomato paste and mango chutney to the frying pan and cook, stirring, for 1 minute, or until well combined. 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 for 5 minutes, or until thickened slightly. 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, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork and stir through 1/2 the parsley. Set aside, uncovered.
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. Stir to combine.
Divide the couscous and Moroccan chickpea tagine between bowls and serve with a spoonful of the tomato & cucumber salsa and a dollop of Greek yoghurt. Sprinkle with the slivered almonds.