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Spiced Lentil and Aubergine Tagine with Giant Couscous
Baked aubergine and red lentil tagine spiced with cumin, coriander, turmeric and cinnamon, served with giant couscous.
- 150 g red lentils
- 1 medium aubergine
- 1 medium onion
- 3 cloves garlic cloves
- 2 cm piece ginger
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 small cinnamon stick
- 400 g tin chopped tomatoes
- 500 ml vegetable stock
- 50 g dried apricots
- 150 g giant couscous
- 2 tbsp olive oil
- 1 small bunch fresh coriander
- ½ lemon
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Dice the aubergine into 2cm cubes. Finely chop the onion. Mince the garlic and grate the ginger.
- Step 3
Heat the olive oil in a large ovenproof casserole dish or tagine base over a medium heat. Add the onion and cook for 5-7 minutes until softened.
- Step 4
Add the garlic, ginger, cumin, coriander, turmeric, and cinnamon stick. Cook for 1 minute until fragrant.
- Step 5
Stir in the diced aubergine and cook for 5 minutes, stirring occasionally.
- Step 6
Add the red lentils, chopped tomatoes, vegetable stock, and dried apricots. Season with salt and pepper.
- Step 7
Bring to a simmer, then cover the dish tightly with a lid or foil.
- Step 8
Transfer to the preheated oven and cook for 30-35 minutes, or until the aubergine is tender and the lentils are cooked through.
- Step 9
While the tagine is cooking, cook the giant couscous according to packet instructions.
- Step 10
Once the tagine is ready, remove the cinnamon stick. Stir in most of the fresh coriander and a squeeze of lemon juice.
- Step 11
Serve the tagine hot, spooned over the cooked giant couscous, and garnish with the remaining fresh coriander.
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