Quick Vegetable Tagine with Couscous

My daughters like a filling and delicious packed lunch, and I like them to eat healthily and well, but we are inevitably short of time and patience on weekday mornings.  We need a delicious lunch option that will keep well in the fridge for a couple of days, or one that is easy to whip up on a busy weekday morning.

This cheap and easy vegan lunch option keeps well in the fridge for up to 3 days, the flavour improves on keeping too.  We just make a large batch of couscous each night for the next morning.  It is delicious warm or cold, my daughters have taken it to school warm in flasks as well as in a lunchbox accompanied by an ice pack to keep it cool.  We've also had it for dinner with some steamed greens for a quick and light supper option.  You can vary the seasonings to suit your taste and the vegetables according to what you have available.

Quick Vegetable Tagine with Couscous

1 Tblsp oil
1 clove garlic, minced
2 onions
3 carrots
3 courgettes
2 peppers, any colour will do
1 tsp each cumin and allspice
1/2 tsp chilli powder (to taste)
2 tins chopped tomatoes
1 tin chickpeas, drained and rinsed

300g couscous
600ml hot vegetable stock

Roughly chop the vegetables into a small dice, around 1.5cm/0.5 inch dice.  Add the oil to a large pan over a moderate heat and cook the prepared vegetables for a few minutes until they start to soften.  Add the spices and cook for a minute until fragrant before adding the chopped tomatoes and chickpeas. 

Simmer until the vegetables are tender.  Season to taste then serve over couscous.  Put the couscous into a bowl and pour in the hot stock.  Stir to combine, cover with cling film and leave to stand for 5 - 10 minutes then fluff up with a fork to separate the grains.