Serves 4
Ingredients
1 tbsp oil
1 red onion chopped
3 garlic cloves crushed
1 tbsp harissa
1 tsp cumin seeds
1/2 tsp ground cinnamon
200ml of vegetable stock
400g can chopped tomatoes
350g baby aubergine, chopped
2 strips of lemon zest, finely chopped
1 can of butter beans, drained
175 g wholemeal couscous
40 g toasted flaked almonds
150g pot of natural yoghurt, mixed with half clove of crushed garlic and two tbsp chopped mint
Method
Heat the oil in a large pan and fry the onion and garlic for 5 mins. Stir in the harissa, cumin and cinnamon, cook briefly then tip in the tomatoes and stock.
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.
Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the aubergine tagine on couscous with the yoghurt drizzled over, and garnish with mint leaves , if you like.
This recipes was taken from www.BBCgoodfood.com
