Aubergine Tagine with Couscous with Couscous

Start by preparing the vegetable stock; dissolve stock cubes in boiling water, using 450-500 ml of water per stock cube. Measure 200 ml per person and set aside.

Juice half an orange per person and set the juice aside for use in the couscous and tagine.

Heat the olive oil in a large pot. Add the finely chopped red onion and carrot, sauté until the onion becomes translucent.

While the onions and carrots are cooking, chop the aubergine into bite-sized cubes. Add the aubergine to the pot along with the tagine spices and cook for a few minutes until the spices are fragrant.

Stir in the tomato paste and half of the reserved orange juice. Cook for another minute before adding the chickpeas, golden raisins, and dates. Mix well.

Pour the prepared vegetable stock over the vegetables and bring to a simmer. Reduce heat, cover, and let it cook gently for about 20 minutes.

Meanwhile, prepare the couscous according to the package instructions, using the remaining orange juice as part of the liquid measurement for a citrusy flavor. Fluff with a fork once cooked.

Add the finely chopped fresh mint to the tagine just before serving. Stir thoroughly to distribute the mint flavor throughout.

Serve the aubergine tagine over the prepared couscous, garnished with almond flakes. Provide additional orange juice or mint as desired for guests to adjust their servings.