Pulses provide a valuable source of fibre and are a useful source of zinc, which is essential for maintaining a strong immune system.
Ingredients
- 100g couscous
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 clove garlic, peeled and crushed
- 1 inch piece ginger, peeled and grated
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp ground allspice
- 2 large sweet potatoes, peeled and cubed
- 250ml low sodium vegetable stock
- 1 x 200g can chickpeas, drained
- 100g okra, topped, tailed and cut into 1cm pieces
- A pinch of salt
- A pinch of ground black pepper
- 10g coriander, chopped
- 10g flat leaf parsley, chopped
Method
- Prepare the couscous by putting it in a bowl and covering with 150ml of boiling water. Leave to stand for 5 minutes until tender.
- Heat the olive oil in a medium sized saucepan for 1 minute, add the onion and cook gently without browning for 5 minutes, stirring occasionally.
- Add the garlic, ginger and spices to the pan and cook gently for a further 2 minutes until they become fragrant.
- Add the potatoes and stock and bring to the boil, then reduce heat and simmer gently for 10 to 15 minutes, stirring occasionally until they are tender.
- Add the chickpeas and okra to the pan and cook uncovered for a further 5 minutes (adding a little water if the mixture becomes dry and sticks). Season with the salt and pepper.
- While the tagine is cooking, stir the coriander and parsley into the couscous.
- Serve the tagine over the couscous in bowls.
