Lemon & mint aubergine tagine with almond couscous

• rapeseed oil↗1 tbsp tbsp
• large onion↗1

  chopped

• garlic cloves↗3

  chopped

• harissa↗1 tbsp tbsp
• cumin seeds↗1 tsp tsp
• ground cinnamon↗½ tsp tsp
• reduced-salt vegetable stock↗200ml ml
• can chopped tomato400g g
• baby aubergine↗350g g

  trimmed and slit a couple of times

• strips lemon zest2

  finely chopped

• can butter bean↗390g g

  drained

• wholemeal couscous↗175g g
• toasted flaked almond↗40g g
• pot 0% fat probiotic natural yogurt↗150g g

  mixed with ½ crushed garlic clove and 2 tbsp chopped mint, plus leaves to garnish (optional)

Step-by-step instructions

1. 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.

2. 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.

3. 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.