Lemon & mint aubergine tagine with almond couscous

Lemon & mint aubergine tagine with almond couscous

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(6 ratings)

Prep: 25 mins Cook: 25 mins

Easy

Serves 4
This Moroccan-inspired vegetarian stew is filled with all the delicious aromatics of North Africa. Serve on nutty couscous with mint and garlic yogurt

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal361
  • fat10g
  • saturates1g
  • carbs50g
  • sugars12g
  • fibre9g
  • protein16g
  • salt0.9g
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Ingredients

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, chopped
  • 1 tbsp harissa
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1 tsp cumin seeds
  • ½ tsp ground cinnamon
  • 200ml reduced-salt vegetable stock
  • 400g can chopped tomato
  • 350g baby aubergine, trimmed and slit a couple of times
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 strips lemon zest, finely chopped
  • 390g can butter bean, drained
  • 175g wholemeal couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 40g toasted flaked almond
  • 150g pot 0% fat probiotic natural yogurt, mixed with ½ crushed garlic clove and 2 tbsp chopped mint, plus leaves to garnish (optional)

Method

  1. Heat the oil in a large non-stick pan and fry the onion and garlic for 5 mins. Stir in the harissa, cumin and cinnamon, cook briefly, then tip in the stock and tomatoes.

  2. Add the aubergines and lemon, then cover the pan and cook gently for 15-20 mins until the aubergines are meltingly tender. Add the butter beans and warm through.

  3. Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the aubergine tagine on the couscous with the yogurt drizzled over, and garnish with mint leaves, if you like.

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Comments (6)

rosievimes's picture
5

Very good. Substituted sweet potato for the butter beans and added some prunes. Brill!

chickens82's picture

Delicious! Made with chickpeas and full size aubergine. Allergic to nuts so omitted those but otherwise I made to recipe and loved it. The yoghurt is a must!

Frantic Flapjack's picture
3.75

I wasn't expecting much from this but it was really lovely. I used a large aubergine cut into cubes (cheaper than baby ones). Lovely texture and fresh tasting. Go easy on the harissa though as it's very spicy and could spoil the dish if too much is used.

Jorcm's picture

Really nice, healthy recipe. I used slightly less harissa too, and a medium aubergine as I couldn't find baby ones. I also added some sweetcorn. The toasted flaked almonds were lovely on top and I was glad to cook couscous as I usually avoid it and it really is so easy!

smozzer's picture

Excellent - go easy on the Harrissa - it's quite spicey. May try with kidney beans as my Mrs likes them better.

cowen84's picture
5

Delicious, really easy and the crunchy almonds in the cous cous add great contrast. I used 1 medium aubergine chopped into 1" cubes instead of the baby aubergines as could not locate them

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