Lentil and Date Tagine
This delicious Middle-Eastern inspired lentil and date tagine is hearty and nutritious.
For The Tagine:
- 2 tbsp olive oil
- 2 large red onion, peeled and finely sliced
- 6 cloves garlic, peeled and chopped
- 2 leeks, well washed and finely sliced
- 2 carrots, peeled and finely diced
- 175g (1 cup) pitted dates, roughly chopped
- 2 large red chilli, deseeded and chopped
- 2 400g tins cooked green lentils, rinsed and drained
- 2 400g tins chopped tomatoes
- 2 tbsp ground cumin
- 1 tbsp Harissa Paste
- 1 tbsp ground coriander
- 2 tsp fennel seeds
- 1 tbsp agave syrup
- Sea Salt and Black Pepper, to taste
- 600g (3 cups) dried couscous
- Fresh Coriander Leaves, roughly chopped
- 6 tbsp toasted pine nuts
- 3 tbsp sultanas
- In a very large pan, heat the olive oil over a medium heat. Add the onions, garlic, leeks and chilli and sauté for a few minutes until beginning to soften. Add the spices and carrots and stir fry for a further couple of minutes.
- Add the rest of the tagine ingredients to the same pan along with 400ml water. Bring to a simmer and leave to cook for 30 minutes.
- Place the couscous in a large mixing bowl with the sultanas, stock cube, pine nuts and enough boiling water to cover the couscous by 1-inch. Stir everything together, cover with cling film and set aside.
- When the tagine has been cooking for 30 minutes, taste to check the seasoning and adjust if necessary.
- Remove the cling film from the couscous and fluff up with a fork to separate the grains.
- Serve immediately in warm bowls, with a generous sprinkling of fresh coriander.
Calories 180 Fat 3.5g Saturates 0.4g Carbohydrates 29g Sugars 8.4g Protein 6.4g Salt 0.06g