Oven Baked Walnut Mince Tagine With Jewelled Couscous

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Peel and finely dice your brown onion[s]

Grate your carrot[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add the diced onion and grated carrot to the dish with a pinch of salt and cook for 2-3 min or until starting to soften

Once slightly softened, add the chopped garlic with your tomato paste and ras el hanout

Cook for 1 min or until fragrant

Once fragrant, add your walnut mince and chopped tomatoes with 350ml [450ml] [600ml] boiled water

Add your vegetable stock mix and a pinch of sugar and give everything a good mix up

Bring to the boil over a high heat, once boiling, cover with a lid and put the dish in the oven for 30 min or until thickened – this is your oven baked walnut mince tagine

Once the tagine has had about 20 min, reboil half a kettle

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

Cut half your parsley (save the rest for garnish!) roughly over the top of the couscous with scissors and stir it all together – this is your jewelled couscous