Directions:
- Heat oven to 180°C/350°F.
- Place the olive oil in a roasting pan and put in the oven to heat up.
- Mix chilies and spices in a bowl add all the fresh vegetables apart from the courgettes and tomatoes and toss to coat.
- Tip seasoned veg into roasting pan and cook for 20 minutes.
- Put a cross on each tomato and add these and the courgettes to the other veg. Cook for a further 15 minutes.
- Remove veg from pan and place on serving dish reserving any juices in the pan.
- Place the pan on a high heat and add the tomato paste stirring well, add 200ml water and boil well until sauce thickens.
- Open chickpeas and mix with couscous. Pour over enough boiling water to just cover and stand for 3 minutes.
- Serve with the tagine and cover in sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 650.39 Kcal (2723 kJ) | ||
| Calories from fat | 180.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.02g | 31% | |
|---|---|---|---|
| Sodium | 54.79mg | 2% | |
| Potassium | 844.13mg | 18% | |
| Total Carbs | 96.06g | 32% | |
| Sugars | 10.4g | 42% | |
| Dietary Fiber | 11.81g | 47% | |
| Protein | 20.88g | 42% | |
| Vitamin C | 97.3mg | 162% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.4mg | 19% | |
| Calcium | 74mg | 7% | |
| Amount Per 100 g | |||
| Calories | 228.39 Kcal (956 kJ) | ||
| Calories from fat | 63.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 31% | |
|---|---|---|---|
| Sodium | 19.24mg | 2% | |
| Potassium | 296.43mg | 18% | |
| Total Carbs | 33.73g | 32% | |
| Sugars | 3.65g | 42% | |
| Dietary Fiber | 4.15g | 47% | |
| Protein | 7.33g | 42% | |
| Vitamin C | 34.2mg | 162% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.2mg | 19% | |
| Calcium | 26mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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