Microwave cauliflower, apricot & green olive tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1½ tbsp Baharat spice mix
- 1 medium head of cauliflower, chopped into small florets
- 400g can chopped tomatoes
- 175ml vegetable stock, made using 1 vegetable stock cube
- 75g dried apricots, roughly chopped
- 400g can chickpeas, drained
- 75g pitted green olives
- large handful of coriander, roughly chopped
To serve
- couscous or flatbreads
- natural yogurt
Method
- STEP 1
Put the oil, onion, and a pinch of salt in a large, microwavable bowl, then cover and cook on high for
5 mins. Add the garlic and spice mix and stir. Cover again, then cook for 2 mins. Remove from the microwave and add the cauliflower and cook for 3 mins more. - STEP 2
Pour in the canned tomatoes and stock, then cover and cook on high for 8 mins. Stir in the apricots, chickpeas and olives, then cover and cook on high for 7 mins. Leave to stand for 5 mins, then season and stir through most of the chopped coriander. Serve with fluffy couscous and yogurt, topped with the remaining coriander.
