Broccoli and broad bean tajine

Total Time
35 min
15 min
20 min
This easy vegan recipe is a hit in the award-winning vegetarian restaurant The Rainbow Café. Its so healthy – give it a try!


Broccoli, raw

300 g, (10oz), broken into small florets

Broad beans, frozen, boiled

200 g, (7oz), shelled (or use a 300g can, drained)

Carrots, raw

100 g, (3 1/2oz), cut into fine strips

Calorie controlled cooking spray

15 spray(s)


1 medium, red, chopped


3 clove(s), finely chopped

Ground Cumin

1 teaspoons, level

Ground Cinnamon

½ teaspoons, level

Cardamom, Ground

½ teaspoons, level, ground


1 pinch

Black pepper


Tomato Purèe

50 g, (2oz)

Tinned Tomatoes

400 g, chopped

Red Wine

100 ml

Couscous, dry

150 g, (5oz)


300 ml, (1/2 pint) boiling

Margarine, Soft

25 g, (1oz) non-dairy


50 g, (2oz), chopped

Olives, in Brine

10 individual, black, to garnish

Mint, Fresh

4 sprig(s)


  1. Plunge the broccoli, broad beans and carrots into boiling water to blanch them for about 4 minutes. Drain well. (If using canned broad beans, do not blanch them).
  2. Heat the cooking spray in a large saucepan and gently fry the onion for 2-3 minutes, until transparent. Add the garlic and cook for another few minutes, then stir in the spices and black pepper and cook for a few seconds. Add a little salt, if you like. Add the tomato puree, canned tomatoes and red wine or water. Simmer for 5 minutes, then add the vegetables.
  3. Put the couscous into a heatproof bowl and add the boiling water and margarine, stirring to mix. Add the apricots. Leave to stand for 4-5 minutes to absorb all the water, then fluff up with a fork.
  4. Heap the couscous into bowls or onto plates and top with the vegetable mixture. Serve, garnished with olives and mint leaves.


Tip: Reheat the couscous in the microwave for 1 minute on HIGH to make sure that it is piping hot.

Start eating better than ever!