• ½ tbsp olive oil
• 400g tin chickpeas (drained)
• 400g tinned tomatoes
• 1 medium onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 large carrot, peeled & cubed
• 1 red pepper, thinly sliced
• 2 celery sticks, cubed
• 4 dried apricots, cubed
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 40g couscous
• salt to taste

To serve:

• 1 tbsp flaked almonds, toasted
• small bunch fresh parsley, chopped
• small bunch fresh mint, chopped
• 1 tbsp 0% fat yogurt

1. In a large saucepan, heat the oil over a low-medium heat and add the sliced and chopped onions, peppers, carrots and celery.
2. Cook, stirring occasionally until soft and sweet – roughly 10-12 minutes.
3. After this time add the garlic, apricots and chickpeas and cook for a further 3-4 minutes.
4. Next add the spices and cook for a couple more minutes before adding the tomatoes.
5. Add in a good pinch of salt, stir and leave to simmer, stirring occasionally for 20 minutes.
6. After the 20 minutes, cook the couscous according to the packet instructions (usually equal parts water to couscous), pop in a bowl with boiling water, stir and cover to absorb for a few minutes.
7. Meanwhile, toast some almonds and chop the fresh herbs ready to serve.
8. Divide the couscous between 2 bowls, followed by half of the tagine.
9. Drizzle over a little yogurt and finish with the chopped herbs and toasted almonds.

Recipe by Beca Lyne-Pirkis for FFIT Cymru.

For more from FFIT Cymru, head to ffit.cymru

Beca's Instagram: @becalynepirkis

FFIT Cymru's Instagram: @ffitcymru