1 tbsp olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 tbsp harissa
1 tsp cumin seeds
½ tsp ground cinnamon
200 ml reduced-salt vegetable stock
400 g can chopped tomatoes
350 g baby eggplants, trimmed and slit a couple of times
2 strips lemon zest, finely chopped
390 g can butter beans, drained
175 g wholemeal couscous
40 g toasted flaked almonds
150 g fat-free natural yoghurt
½ crushed garlic clove
2 tbsp chopped mint, plus leaves to garnish
- Heat the oil in a large non-stick pan and fry the onion and garlic for 5 mins. Stir in the harissa, cumin and cinnamon, cook briefly, then tip in the stock and tomatoes.
- Add the eggplants and lemon, then cover the pan and cook gently for 15-20 mins until the eggplants are meltingly tender. Add the butter beans and warm through.
- Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the eggplant tagine on the couscous with the yoghurt drizzled over, and garnish with mint leaves, if you like.