1 large fennel bulb, trimmed, cored and thinly sliced, fronds reserved
2 garlic cloves, finely chopped
1 teaspoon ground ginger
1 teaspoon ground coriander
1 cinnamon stick
g vegetable stock, made with 1 stock cube
4 courgettes, trimmed and cut into 4cm chunks
g pitted green olives in brine, drained and halved
2 tablespoons chopped fresh flat-leaf parsley, plus extra to serve
2 tablespoons chopped fresh coriander, plus extra to serve
g couscous
2 preserved lemons in brine, drained, halved and finely chopped
½ Juice of lemon
Method
1
Step 1
Mist a large flameproof casserole or tagine dish with cooking spray and set over a medium heat. Add the onion and fennel and cook, covered, for 10-12 minutes until soft, then stir in the garlic and all of the spices and cook for another minute. Stir in the stock, courgettes and olives and simmer for 5 minutes. Remove and discard the cinnamon stick. Season to taste, then stir in the fresh herbs.
2
Step 2
Meanwhile, put the couscous and preserved lemons in a large bowl and pour over 250ml boiling water from the kettle. Cover with clingfilm, then set aside for 5 minutes, until all the liquid has been absorbed. Fluff up the grains with a fork, then stir through the lemon juice and season to taste.
3
Step 3
Serve the lemon couscous topped with the tagine and garnished with the extra parsley and coriander, and the reserved fennel fronds. The tagine can be frozen in an airtight container for up to 2 months. 6 SmartPoints value per serving A delicious Moroccan-style dish that features a medley of green veg and herbs. Cook’s tip If you can’t find preserved lemons, you can use the finely grated zest of 1 lemon instead. The SmartPoints will remain the same.
Ingredients
Calorie controlled cooking spray
1 large onion, thinly sliced
1 large fennel bulb, trimmed, cored and thinly sliced, fronds reserved
2 garlic cloves, finely chopped
1 teaspoon ground ginger
1 teaspoon ground coriander
1 cinnamon stick
350 g vegetable stock, made with 1 stock cube
4 courgettes, trimmed and cut into 4cm chunks
100 g pitted green olives in brine, drained and halved
2 tablespoons chopped fresh flat-leaf parsley, plus extra to serve
2 tablespoons chopped fresh coriander, plus extra to serve
200 g couscous
2 preserved lemons in brine, drained, halved and finely chopped