Meat-Free Chick'n & Lentil Tagine With Herby Couscous

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

Once hot, add the meat-free chick'n and cook for 3-4 min or until starting to brown

Boil a kettle

Top, tail and dice your carrot[s] finely

Peel and finely chop (or grate) your garlic

Rinse your red lentils in a sieve under cold running water

Add the diced carrot and most of the chopped garlic (save the rest for later!) to the pan and cook for 30 secs or until fragrant

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and vegetable stock mix in 400ml [600ml] [800ml] boiled water – this is your coconut stock

Re-boil half a kettle

Once fragrant, add the rinsed lentils and ras el hanout (can't handle the heat? Go easy!) and cook for 30 secs, stirring to coat the grains

Add the coconut stock and chopped tomatoes with 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook, covered, for 14-16 min or until the lentils are almost cooked

Add your couscous to a heatproof bowl with 130ml [190ml] [260ml] boiled water and the remaining garlic, cover with cling film and set aside until all of the liquid has been absorbed

Meanwhile, chop your parsley finely, including the stalks

Add half the chopped parsley (save the rest for garnish!) to the couscous with a drizzle of olive oil and a generous grind of pepper and fluff with a fork – this is your herby couscous

Once the lentils are tender, remove the lid and cook for a further 1-2 min or until the sauce has thickened – this is your meat-free chick'n & lentil tagine