Fable Mushroom Tagine With Date Couscous

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your Fable pulled mushrooms to the pan and cook for an initial 3-4 min or until starting to brown

Meanwhile, add your couscous to a heatproof bowl with your chopped dates, a generous pinch of salt and 200ml [300ml] [400ml] boiled water

Cover and set aside until all of the liquid has been absorbed – this is your date couscous

Fluff with a fork before serving

Top, tail and peel your carrot[s], then continue to peel half the peeled carrot[s] until you end up with a pile of carrot ribbons

Grate the remaining carrot

Drain and rinse your chickpeas

Once the Fable pulled mushrooms have started to brown, add your ras el hanout and roasted garlic paste to the pan with your harissa paste (can't handle the heat? Go easy!), tomato paste and 2 tsp [3 tsp] [4 tsp] flour

Give everything a good mix up and cook for 1-2 min further or until fragrant

Once fragrant, add the grated carrot and drained chickpeas to the pan with your vegetable stock mix

Add 250ml [325ml] [425ml] boiled water and cook for 3-4 min or until the sauce has thickened – this is your Fable mushroom tagine

Strip your mint from their stems and discard the stems

Roughly tear the mint into a bowl

Add the carrot ribbons to the bowl with a generous drizzle of olive oil and your white wine vinegar and give everything a good mix up – these are your minty carrot ribbons