Harissa Chickpea & Apricot Tagine With Tahini Yoghurt

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

Trim, then slice your spring onion[s] finely, keeping the whites and greens separate

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

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Once the pan is hot, add the sliced spring onion whites, diced pepper, baharat, harissa paste (can't handle the heat? Go easy!), roasted garlic paste and a pinch of salt

Cook for 2-3 min or until fragrant and the pepper has softened

Meanwhile, dissolve half your vegetable stock mix (you'll use the rest later!) in 200ml [300ml] [400ml] boiled water in a heatproof bowl

Add your couscous and a generous drizzle of olive oil, then stir, cover and set aside

Drain and rinse your chickpeas

Once fragrant, add the drained chickpeas, remaining vegetable stock mix, your diced apricots, chopped tomatoes and 100ml [130ml] [175ml] boiled water to the pan

Cook for a further 2-3 min or until the sauce has thickened and the chickpeas have warmed through – this is your harissa chickpea & apricot tagine

While the tagine is cooking, add your natural yoghurt to a bowl with your tahini

Add 2 tsp [3 tsp] [4 tsp] cold water to loosen and season with a pinch of salt – this is your tahini yoghurt

Fluff the cooked couscous with a fork