A vibrant, gently spiced chicken tagine with onion, courgette, spinach, almonds, pomegranate seeds, mint, coriander and wholewheat couscous. It feels special enough for the weekend but is still achievable for a midweek meal.
Method
- Heat the oil in a large frying pan and fry the chicken and onion for 6-7 minutes until golden. Add the tagine paste and cook for 1-2 minutes. Stir in the pomegranate juice and simmer for 5-8 minutes.
- Add the courgette, spinach, almonds and half the pomegranate seeds and cook until the spinach has wilted. Season and stir in half the herbs.
- Meanwhile, place the couscous in a small bowl and add 300ml boiling water, cover and set aside for 5 minutes, fluff up with a fork.
- Serve the tagine with the couscous sprinkled with the remaining herbs and pomegranate seeds.
Cook’s tip
Try adding a chopped red chilli for a kick of heat or serve with warmed flatbread, instead of couscous, with a dollop of Greek yoghurt.
| Per Serving (g) | Per 100g | |
|---|---|---|
| Calories (Kcal/KJ) | 529/2223 | 126/527 |
| Protein (g) | 55 | 13 |
| Fat (g) | 19 | 4.6 |
| Saturated fat (g) | 2.7 | 0.6 |
| Carbohydrate (g) | 31 | 7.3 |
| Sugar (g) | 12 | 2.9 |
| Fibre (g) | 6.4 | 1.5 |
| Sodium (mg) | 456 | 108 |
| Salt equivalent (g) | 1.1 | 0.27 |
| No. of Plant points | 6.5 |