Green tagine with preserved lemon couscous
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A delicious Moroccan-style dish that features a medley of green veg and herbs.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Fennel
1 portion(s), medium
Garlic
2 clove(s)
Ground Ginger
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Cinnamon Stick
1 stick(s)
Vegetable stock cube
1 cube(s), 350ml
Courgette
4 medium, trimmed and cut into 4cm chunks
Olives, in Brine
100 g
Parsley, fresh
2½ tablespoon(s)
Coriander, fresh
2½ tablespoon(s)
Couscous, dry
200 g
Pickled beldi lemons
100 g
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
Mist a large flameproof casserole or tagine dish with cooking spray and set over a medium heat. Add the onion and fennel and cook, covered, for 10-12 minutes until soft, then stir in the garlic and all of the spices and cook for another minute. Stir in the stock, courgettes and olives and simmer for 5 minutes. Remove and discard the cinnamon stick. Season to taste, then stir in the fresh herbs.
2
Meanwhile, put the couscous and preserved lemons in a large bowl and pour over 250ml boiling water from the kettle. Cover with clingfilm, then set aside for 5 minutes, until all the liquid has been absorbed. Fluff up the grains with a fork, then stir through the lemon juice and season to taste.
3
Serve the lemon couscous topped with the tagine and garnished with the extra parsley and coriander, and the reserved fennel fronds.
4
The tagine can be frozen in an airtight container for up to 2 months.
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