Broccoli and broad bean tajine

Total Time
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)
  • Onion(s)
    1 medium, red, chopped
  • Garlic
    3 clove(s), finely chopped
  • Ground Cumin
    1 teaspoons, level
  • Ground Cinnamon
    ½ teaspoons, level
  • Cardamom, Ground
    ½ teaspoons, level, ground
  • Salt
    1 pinch
  • Black pepper
    ⅛ teaspoons
  • Tomato Purèe
    50 g, (2oz)
  • Tinned Tomatoes
    400 g, chopped
  • Red Wine
    100 ml
  • Couscous, dry
    150 g, (5oz)
  • Water
    300 ml, (1/2 pint) boiling
  • Margarine, Soft
    25 g, (1oz) non-dairy
  • Apricot(s)
    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!