Vegetarian casserole recipe for 4 people, takes only 25 mins; recipe has rapeseed oil, onion, garlic clove, harissa, cumin seed, ground cinnamon, vegetable stock, chopped tomato, aubergine, lemon zest, butter bean, couscous, flaked almond and natural yogurt.
Lemon & mint aubergine tagine with almond couscous
Course: Vegetarian casserole
Servings
4
servings
Prep time
25 mins
Ingredients
- Rapeseed Oil: 1 tbsp rapeseed oil
- Onion: 1 large onion, chopped
- Garlic Clove: 3 garlic cloves, chopped
- Harissa: 1 tbsp harissa
- Cumin Seed: 1 tsp cumin seeds
- Ground Cinnamon: 1/2 tsp ground cinnamon
- Vegetable Stock: 200ml reduced-salt vegetable stock
- Chopped Tomato: 400g can chopped tomato
- Aubergine: 350g baby aubergine, trimmed and slit a couple of times
- Lemon Zest: 2 strips lemon zest, finely chopped
- Butter Bean: 390g can butter bean, drained
- Couscous: 175g wholemeal couscous
- Flaked Almond: 40g toasted flaked almond
- Natural Yogurt: 150g pot 0% fat probiotic natural yogurt, mixed with 1/2 crushed garlic clove and 2 tbsp chopped mint, plus leaves to garnish (optional)
Directions
- 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.
- 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 the couscous with the yogurt drizzled over, and garnish with mint leaves, if you like.
