Vegetable Couscous Tagine

The recipe

Instructions

1. 1
   Soften the chopped onion in the oil for 5 minutes, then add the crushed garlic, cumin and cinnamon and fry for 1 minute.
2. 2
   Add the chopped carrot and courgette with the chopped tomatoes, the crumbled stock cube and 300ml water, then simmer covered for 20 minutes until the carrots are tender.
3. 3
   Stir in the drained chickpeas and cook uncovered for a further 5 minutes to thicken.
4. 4
   Meanwhile put the couscous in a bowl, pour over 350ml boiling water, cover and leave for 5 minutes, then fluff with a fork.
5. 5
   Season the vegetable tagine and spoon generously over the couscous to serve.

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