Aubergine Tagine with Couscous with Couscous

Peel and chop the carrot.

Place the carrot in a saucepan, cover with water and bring to the boil. Cook until tender and easily pierced with a fork.

Bring another saucepan of water to the boil. Add the stock and stir to dissolve. When dissolved, remove from the heat and set aside.

Peel and finely chop the red onion.

Finely chop the fresh mint.

Halve the dates and remove the stone.

Halve and juice the orange(s).

Heat the olive oil in a frying pan, over medium-high heat.

Add the onion and sauté until softened.

Roughly chop the aubergine into cubes.

Add the aubergine and cook until slightly softened.

Add the tagine spices and stir through until combined.

Add 120 ml (per person a little less if there are many of you) of the stock to the aubergine and stir to combine.

Lower the heat to a simmer and reduce, stir through 3/4 of the orange juice to taste.

Add the dates and the chickpeas to the aubergine and allow to cook until the dates have softened and the chickpeas have warmed through.

In a large bowl, add the couscous, half of the fresh mint and the remaining stock (around 75ml per person) and the remaining orange juice. Make sure the stock is still hot when you add to the couscous.

Cover the couscous with cling film and set aside to cook (4-5 minutes).

Drain the carrots and stir through the aubergine tagine.

When the couscous is cooked, fluff with a fork to separate and stir through the golden raisins. Season with salt and pepper as desired.

Distribute the couscous among serving bowls.

Stir the tomato paste through the tagine.

Distribute the aubergine tagine among serving plates.

Garnish with the remaining fresh mint and almond flakes to serve.