This year, all of us in the RobbyDog family are observing Meat Free Monday.
Better for the environment and surely better for us. (We’re on a major diet post a major Christmas diet!)
Prior to this dish, I had never had a vegetarian tagine though Lordy, I wish I had!
It is simple.
It tastes wonderful.
It is super-low calorie at 361 calories.
And it is so filling. Like, you’re stuffed so much so that I had to double-check the servings to make sure I wasn’t eating for two.
We also switched out the couscous and almonds for cauliflower rice, saving a pile of calories in the process: definitely sub 300-calories which is our twice-daily meal target.
Finally, we added a chilli to the yoghurt which is a necessary addition of spice.
Every time we jump into a diet, we can’t stop fawning over how wonderful vegetables are on all the levels described above. We look a bit silly.
Hopefully, by adding many great vegetarian dishes to our repertoire over the next few months of shredding, we won’t forget.
Meat Free Monday is a pretty good way to start.
1 tbsp extra virgin olive oil
1 large onion, chopped
3 garlic cloves, chopped + 1 crushed
1 tbsp harissa
1 tsp cumin seeds
1/2 tsp ground cinnamon
200ml vegetable stock
400gm can chopped tomato
1 large eggplant, trimmed and diced
Zest of 1 small lemon
400gm can of butter beans, drained
175gm whole meal couscous
40gm toasted flaked almond
150gm low fat Greek yoghurt
2 tbsp chopped mind
1 red chilli, chopped with seeds
- Heat the oil in a large pan and softly fry the onion and garlic for 5 minutes. Stir ion the harissa, cumin and cinnamon, cook briefly and add the stock and tomatoes.
- Add the eggplant and lemon and then cover the pan and cook gently for 15 – 20 minutes until the eggplant are tender. Add the butter beans and warm through.
- Meanwhile, combine the yoghurt, additional garlic, mint and chill=i.
- Cook the couscous and then stir in the almonds. Alternatively, prepare cauliflower rice.
- Serve the tagine on the couscous (or cauliflower rice) with the yoghurt drizzled over.