Makes 4 Adult and 2 Baby Portions
Ingredients: 250g cous cous, 1 tbsp olive oil, 2 onions thickly sliced, 1 sweet or ordinary potato peeled and cubed, 1 large aubergine cubed, 2 tomatoes roughly chopped, 1/2 tsp of cumin seeds, 1 litre hot vegetable stock (made with low salt stock cube) , 100g dried or 175g fresh apricots, 400g can of chickpeas drained, 1/2 tsp dried chilli flakes, 1 cinnamon stick, 1 lime, handful of fresh mint leaves roughly chopped.
Method:
Place cous cous in large bowl and just cover with boiling water. Stir well and set aside.
Heat oil in large casserole dish and fry onions, sweet potato and aubergine for 10 minutes until well browned. Add tomatoes and cumin seeds and cook for 2 minutes.
Add stock to the pan with apricots, chickpeas, chilli and cinnamon stick. Simmer gently for 15 minutes until vegetables are tender. Cut 4 thin slices of lime. Squeeze juice from rest of lime into tagine and stir in mint. Season to taste with black pepper.
Divide cous cous into serving dishes or plastic tubs if freezing, spoon over tagine and garnish those serving immediately with lime. I didn't give Ethan a piece of lime with his!
Ethan enjoyed picking out the various vegetables and found the cous cous very easy to handle. It clumps together a lot making it a perfect weaning food for little fingers to handle!
