Ingredients
1 red onion, chopped
2 cloves garlic, chopped
1-2 tbsp of Yorkshire Rapeseed oil with lemon
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
1 aubergine, chopped
1 red pepper, seeded and chopped
1 courgette, chopped
200g vine tomatoes, chopped
400g tin mixed beans, rinsed and drained
150ml vegetable stock
100ml Yorkshire Wolds Spiced Apple Juice
2 tbsp harissa
4 prunes, pitted and sliced
Salt & black pepper, to season
For the couscous
200g couscous, cooked to packet instructions
1 tbsp of Yorkshire Rapeseed Oil with lemon
Handful chopped fresh flat leaf parsley
Salt & black pepper, to season
Method
- Fry the onion and garlic in Yorkshire Rapeseed Oil with Lemon for a few minutes until softened. Add the spices and continue to fry for a further few minutes. Add the chopped veg and leave to cook on a medium heat for 10 minutes until they’re coated in the spices and start to take on some colour.
- Next add in your beans, stock, apple juice, harissa and prunes. Season and simmer for around 20 minutes. Remove from the heat and cover with a lid until ready to serve.
- Make up your couscous following the packet instructions. Once ready stir through the Yorkshire Rapeseed Oil with Lemon and season well. Finally, stir through the chopped parsley.
- Plate up your dish with a base of couscous, spoonful’s of tagine and garnish with a little more parsley.