Cauliflower Tagine with Apricot Almond Couscous

Serves 4, Prep 10 mins, Cook 15 mins

1 tblsp olive oil 1 onion, cut into

1cm wedges 2 cloves garlic, crushed 600g cauliflower, cut

into florets 2 zucchini, thinly sliced 2 tblsps ground cumin 2 tblsps paprika 400g can crushed

tomatoes 2 cups vegetable stock Salt and pepper, to taste Chopped fresh parsley,

to garnish

APRICOT ALMOND COUSCOUS

1½ cups couscous ½ cup chopped

dried apricots ½ cup chopped

roasted almonds 2 tblsps lemon juice

1 To make couscous, bring 2¼ cups water to boil in a large saucepan. Add couscous. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork. Transfer to a large bowl. Cool. 2 Meanwhile, heat oil in a large, deep, nonstick frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add cauliflower, zucchini, cumin and paprika. Cook, stirring, until fragrant. 3 Add tomatoes and stock. Season with salt and pepper. Bring to boil. Gently boil, covered, for about 10 minutes, or until cauliflower is just tender. Cook, uncovered, for a further 5 minutes, or until sauce is slightly thickened. 4 Add apricots, almonds and juice to couscous in bowl. Stir to combine. 5. Serve couscous with tagine. Garnish with parsley.