Vegetable Tagine With Almond And Chickpea Couscous.

INGREDIENTS

2 tbsp

olive oil

red onion (peeled and sliced)

medium aubergine (eggplant) (diced)

large carrots (sliced into rounds)

red bell pepper (cut into large dice)

yellow bell pepper (cut into large dice)

small butternut squash (peeled, de-seeded and cut into large dice)

courgette (zucchini) (sliced into rounds)

5 cloves

garlic (crushed)

2 tbsp

tomato purée

2 tsp

ground coriander

2 tsp

ground cumin

1 tsp

ground cinnamon

1/2 tsp

turmeric

2 tbsp

harissa paste

1 tbsp

honey/agave nectar

(14oz) tin chopped tomatoes

400 milliliters

(1 + 2/3 cup) vegetable stock

dried apricots (halved)

small handful fresh mint (finely chopped)

salt and pepper

300 g

dried couscous

480 milliliters

hot vegetable stock

(14 oz) tin chickpeas (rinsed and drained)

2 tbsp

harissa paste

juice of 1 lemon

large handful toasted flaked almonds

salt and pepper