Moroccan roasted vegetable soup
Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix
Lemon & mint aubergine tagine with almond couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 large onionchopped
- 3 garlic cloveschopped
- 1 tbsp harissa
- 1 tsp cumin seeds
- ½ tsp ground cinnamon
- 200ml reduced-salt vegetable stock
- 400g can chopped tomato
- 350g baby auberginetrimmed and slit a couple of times
- 2 strips lemon zestfinely chopped
- 390g can butter beandrained
- 175g wholemeal couscous
- 40g toasted flaked almond
- 150g pot 0% fat probiotic natural yogurtmixed with ½ crushed garlic clove and 2 tbsp chopped mint, plus leaves to garnish (optional)
Nutrition: per serving
- kcal361low
- fat10glow
- saturates1g
- carbs50g
- sugars12g
- fibre9g
- protein16g
- salt0.9g
Method
step 1
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.
step 2
Add the aubergines and lemon, then cover the pan and cook gently for 15-20 mins until the aubergines are meltingly tender. Add the butter beans and warm through.
step 3
Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the aubergine tagine on the couscous with the yogurt drizzled over, and garnish with mint leaves, if you like.
