Ingredients and Method
With lemon and coriander couscous.
Preparation time: 15 minutes
Cooking time: 30 minutes
- olive oil
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- 2ml each ground cinnamon, chilli powder, ginger, paprika and cumin
- 1ml ground turmeric
- 2 cans chopped tomatoes
- 1 can chickpeas, drained
- 1 can small white beans, drained
- 1 brinjal, cubed and salted
- 1 yellow pepper, seeded and cubed
- 30ml sliced, pitted green olives
- 30ml honey
- 1 bunch fresh coriander, chopped
- 200g couscous
- juice and grated zest of half a lemon
1 Heat a large saucepan. Add a little olive oil and sauté the onion until soft. Add the garlic and the spices and fry or one minute. Add the tomatoes and 250ml vegetable stock. Bring to the boil, then reduce the heat and simmer for 5 minutes.
2 Add the chickpeas and beans and simmer for a further 10 minutes.
3 Rinse the brinjal cubes and fry them in a separate pan in a little olive oil until browned. Add them along with the yellow pepper to the tomato mixture.
Simmer for 10 minutes, then stir in the olives, honey and half of the coriander. Season to taste, then remove from the heat, but keep the lid on.
4 Couscous Cover the couscous with boiling water. Stir in the lemon juice. Cover and leave to steam for 5 minutes. Uncover and stir in a little olive oil along with the lemon zest and remaining chopped coriander. Serve with the chickpea tagine.
To make sure that you are including enough complete proteins in your diet, try to combine pulses (lentils, chickpeas, beans or soya beans) with grains (wheat, corn, couscous, quinoa or rice), seeds and nuts. Both soya beans and quinoa are complete proteins.