Last night was a bit crazy, we had to take our pets to the vet, hence were running behind so I decided to cook something quick and easy but still packed full of flavour and without making me feel that I was compromising on quality or taste.
For the corn couscous, I used the entire packet using the packet instructions with the exception of using chicken stock rather than plain water. Use water or vegetable stock for a vegetarian version. I also added some slivered almonds for texture (optional).
For the chick pea tagine, I used two cans of drained chick peas. I often use canned beans or tomatoes, as long as no additives, preservatives or firming agents have been added.
You will also need the following
2 medium sized onions chopped finely
5 cloves of garlic finely chopped
1/2 can of diced tomatoes or two fresh tomatoes chopped
2 teaspoons of cumin seeds
1 medium sized stick of cinnamon bark
12 prunes
Handful of golden raisins
Salt and chilli powder to taste
1/2 teaspoon of turmeric
1/2 teaspoon of cumin and coriander powder each ( if available)
1 teaspoon of dried fenugreek leaves ( optional)
150 ml of water or stock
2 tablespoons of olive oil
Handful of coriander springs chopped coarsely
In a tagine or large frypan or skillet add the oil and cinnamon bark. Stir for 30- 40 seconds and add the cumin seeds. Wait for them to sizzle slightly and add the onions and garlic. Stir and cook until they are translucent. Add the canned or fresh tomatoes followed by the powdered spices. If using fresh tomatoes cook until they are softened. Add the chickpeas and stir to ensure they are well coated followed by the raisins and prunes. Add the stock/ water, cover and allow to simmer on a low heat for about 10 minutes. Add the chopped coriander and serve with the warm couscous.
I served the meal with a side of some pickled gherkins, I prefer the middle eastern or Jewish ones as they are tangier than the continental versions. But a simple green salad would work really well as well.
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