Lentil and Date Tagine

Method

1

In a very large pan, heat the olive oil over a medium heat. Add the onions, garlic, leeks and chilli and sauté for a few minutes until beginning to soften. Add the spices and carrots and stir fry for a further couple of minutes.

2

Add the rest of the tagine ingredients to the same pan along with 400ml water. Bring to a simmer and leave to cook for 30 minutes.

3

Place the couscous an a large mixing bowl with the sultanas, stock cube, pine nuts and enough boiling water to cover the couscous by 1 inch. Stir everything together, cover with cling film and set aside.

4

When the tagine has been cooking for 30 minutes, taste to check the seasoning and adjust of necessary.

5

Remove the cling film from the couscous and fluff up with a fork to separate the grains

6

Serve immediately in warm bowls, with a generous sprinkling of fresh coriander.

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