Lemon & Mint Eggplant Tagine with Almond Couscous (or Cauliflower Rice)
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.