Cauliflower and Beetroot Tagine with Couscous
Serves 4.
Easy.
Cooking time: 20 minutes
Ingredients:
1 Tbsp. Olive Oil
1 Small Onion, diced
1 Garlic Clove, crushed
Pinch of Ground Pepper
½ Tsp. Ground Ginger
½ Tsp. Cinnamon
1 Cauliflower, cut into florets
160g Chopped Tomatoes (tinned)
1 Tbsp. Tomato Puree
2 Tsp. Maple Syrup
400ml Vegetable Stock
3 Small Beets (raw), cubed
200g Chickpeas (drained)
300g Couscous
Method:
Heat the olive oil in a pan. Add the onion, garlic and spices and cook gently together until browned.
Add the cauliflower, mix well, and cook for 5 minutes.
Add the chopped tomatoes, tomato puree and maple syrup, then bring to the boil.
Add the veg stock and simmer until the cauliflower is just tender (approximately 10 minutes).
Then add the beetroot and chickpeas and cook for 5 more minutes. The sauce should be reduced and form a sauce around the vegetables.
Prepare couscous as per packet instructions and serve with the beetroot and cauliflower tagine.
If you have any allergies or intolerances, please check packaging or point of sale allergen information
