Roasted Cauliflower Tagine Recipe

• Serves 4
• 5 mins to prepare and 25 mins to cook
• 335 calories / serving
• Freezable
• Healthy
• Vegetarian

Ingredients

• 1 cauliflower, trimmed and broken into florets
• 1 tbsp olive oil
• 1 tbsp ras el hanout (or harissa seasoning)
• 1 carrot, sliced on the diagonal
• 2 red onions, thickly sliced
• 3 garlic cloves, finely sliced
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained and rinsed
• 80g reduced-salt pitted green olives, halved
• 200g wholewheat couscous
• ½ reduced-salt vegetable stock cube, made up to 250ml
• 120ml fat-free yogurt
• 15g fresh parsley, roughly chopped

Directions

1. Preheat the oven to 220°C, fan 200°C, gas 7.
2. In a baking dish, toss the cauliflower with  ½ tbsp oil and  ½ tbsp ras el hanout, then roast for 20-25 minutes, until soft and golden.
3. In a large, covered saucepan, heat 12 tbsp oil over medium heat. Cook for 5 minutes with the onions, carrots, and garlic, then add 12 tablespoons ras el hanout and cook for 1 minute.
4. Bring to a boil the tomatoes, chickpeas, olives, and 200ml boiling water.
5. Reduce to a low heat, cover, and cook for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
6. Take the pan off the heat and add the cauliflower.
7. Pour the stock over the couscous in a heatproof bowl, cover, and let aside for 5 minutes, then fluff with a fork.
8. To serve, divide the tagine among four dishes and top with yogurt and parsley.