serves 6
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  1. Preheat the oven to 220°C/200°C fan/gas mark 7.  
  2. Add the courgette, pepper, aubergine and carrot to a large roasting tin. Drizzle with half of the oil, then season and toss together. Roast for 35-40 minutes until tender. 
  3. In a large saucepan, heat the remaining oil over a medium heat. Add the onion and cook for 6-8 minutes until golden. Add the garlic and coriander and cook for 10 seconds until fragrant.  
  4. Add the tomatoes, tomato purée, ras el hanout, honey and lemon juice. Season, then stir in 200ml of boiling water.  
  5. Simmer for 10-12 minutes, stirring occasionally, until thickened. 
  6. Cook the couscous to according to the package instructions. When cooked, fluff the couscous with a fork. 
  7. Stir the roasted veg, lentils and apricots into the sauce, then stir in 75ml of boiling water.  
  8. Reduce the heat to low. Cover with a lid and cook, stirring occasionally, for 10 minutes. 
  9. Divide the couscous between bowls. Top with the tagine and serve with the coriander, almonds and pomegranate seeds. 

Nutrition Facts

Per serving: 475k cals, 10.4g fat (1.9g saturated), 88.1g carbs (11.5g sugars), 21.8g protein, 22.4g fibre, 0.022g sodium