BBC Good Food Magazine
Microwave cauliflower, apricot & green olive tagine
This midweek-friendly meal borrows all the flavours of a slow-cooked tagine but comes together in a fraction of the time.
SERVES 4 PREP 10 mins COOK 20 mins EASY V
1 tsp olive oil
1 small onion, inely chopped 2 garlic cloves, inely chopped 11/2 tbsp Baharat spice mix 1 medium head of cauli lower,
chopped into small lorets 400g can chopped tomatoes 175ml vegetable stock, made using
1 vegetable stock cube 75g dried apricots, roughly
400g can chickpeas, drained 75g pitted green olives large handful of coriander, roughly
To serve couscous or latbreads natural yogurt
Put the oil, onion, and a pinch of salt in a large, microwavable bowl, then cover and cook on high for 5 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.
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 flu y couscous and yogurt, topped with the remaining coriander.
GOOD TO KNOW low fat • ibre • vit c • 4 of 5-a-day PER SERVING 231 kcals • fat 6g • saturates 1g carbs 28g • sugars 16g • ibre 10g • protein 11g salt 1.5g
For more microwave recipes, go to bbcgoodfood.com/microwave-recipes