Microwave cauliflower, apricot & green olive tagine
Serves 4
Easy
Prep:
Cook:
Use your microwave to make a quick cauliflower, apricot and green olive tagine. This midweek-friendly meal borrows all the flavours of a slow-cooked tagine
Skip to ingredients
Units:
- 1 tsp olive oil
- 1 small onionfinely chopped
- 2 garlic clovesfinely chopped
- 1½ tbsp Baharat spice mix
- 1 medium head of cauliflowerchopped into small florets
- 400g can chopped tomatoes
- 175ml vegetable stockmade using 1 vegetable stock cube
- 75g dried apricotsroughly chopped
- 400g can chickpeasdrained
- 75g pitted green olives
- large handful of corianderroughly chopped
To serve
- couscousor flatbreads
- natural yogurt
Nutrition: Per serving
- kcal231
- fat6g
- saturates1g
- carbs28g
- sugars16g
- fibre10g
- protein11g
- salt1.5g
Method
step 1
Put the oil, onion, and a pinch of salt in a large, microwavable bowl, then cover and cook on high for
5 mins. Add the garlic and spice mix and stir. Cover again, then cook for 2 mins. Remove from the microwave and add the cauliflower and cook for 3 mins more.step 2
Pour in the canned tomatoes and stock, then cover and cook on high for 8 mins. Stir in the apricots, chickpeas and olives, then cover and cook on high for 7 mins. Leave to stand for 5 mins, then season and stir through most of the chopped coriander. Serve with fluffy couscous and yogurt, topped with the remaining coriander.
