Microwave cauliflower, apricot & green olive tagine

• olive oil↗1 tsp tsp
• small onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• Baharat spice mix1½ tbsp tbsp
• medium head of cauliflower1

  chopped into small florets

• can chopped tomatoes400g g
• vegetable stock↗175ml ml

  made using 1 vegetable stock cube

• dried apricots↗75g g

  roughly chopped

• can chickpeas↗400g g

  drained

• pitted green olives↗75g g
• large handful of coriander

  roughly chopped

• couscous↗

  or flatbreads

• natural yogurt↗

Step-by-step instructions

1. 1

   Put the oil, onion, and a pinch of salt in a large, microwavable bowl, then cover and cook on high for5 mins. Add the garlic and spice mix and stir. Cover again, then cook for 2 mins. Remove from the microwave and add the cauliflower and cook for 3 mins more.

2. 2

   Pour in the canned tomatoes and stock, then cover and cook on high for 8 mins. Stir in the apricots, chickpeas and olives, then cover and cook on high for 7 mins. Leave to stand for 5 mins, then season and stir through most of the chopped coriander. Serve with fluffy couscous and yogurt, topped with the remaining coriander.