Apricot Tagine

Ingredients

2 tablespoons olive oil
2 red onions, cut into small wedges
4 carrots, cut into small cubes
2 courgettes, halved and finely sliced
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 x 400g tins of chickpeas drained and rinsed
2 x 400g tins of chopped tomatoes
150g dried apricots, roughly chopped
700ml vegetable stock
230g giant couscous
2 tablespoons harissa
sea salt and black pepper

Method

  1. Heat the olive oil in a large saucepan over medium heat, then add the onion, carrot, and courgette. Sauté for 5 minutes, until the vegetables begin to soften and take on a bit of color.
  2. Add the cumin and cinnamon, frying for an additional 30 seconds until fragrant. Then, stir in the chickpeas, tomatoes, dried apricots, and stock, bringing the mixture to a boil.
  3. Mix in the couscous, cover the saucepan, and cook for 8–10 minutes, until the vegetables are tender and the couscous is cooked through.
  4. Stir in the harissa and season with salt and pepper to taste.