Microwave cauliflower, apricot & green olive tagine
Use your microwave to make a quick cauliflower, apricot and green olive tagine. This midweek-friendly meal borrows all the flavours of a slow-cooked tagine
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tsp olive oil
- 1small onion, finely chopped
- 2garlic cloves, finely chopped
- 5 ½tbsp Baharat spice mix
- 1medium head of cauliflower, chopped into small florets
- 400g can chopped tomatoes
- 175ml vegetable stock, made using 1 vegetable stock cube
- 75g dried apricots, roughly chopped
- 400g can chickpeas, drained
- 75g pitted green olives
- large handful of coriander, roughly chopped
- couscous or flatbreads
- natural yogurt
Instructions
Step 1
Put the oil, onion, and a pinch of salt in a large, microwavable bowl, then cover and cook on high for 5 mins. Add the garlic and spice mix and stir. Cover again, then cook for 2 mins. Remove from the microwave and add the cauliflower and cook for 3 mins more.Step 2
Pour in the canned tomatoes and stock, then cover and cook on high for 8 mins. Stir in the apricots, chickpeas and olives, then cover and cook on high for 7 mins. Leave to stand for 5 mins, then season and stir through most of the chopped coriander. Serve with fluffy couscous and yogurt, topped with the remaining coriander.