• 1tbsp Rapeseed oil
  • 1/2 Red onion
  • 1 Garlic clove
  • 1/2 Fresh red chilli (finely chopped)
  • 1/2 tsp Cumin
  • 1/2tsp Ground coriander
  • 3 Baby aubergines
  • 200g Chopped tomatoes
  • Handful fresh parsley (finely chopped)
  • 1/3 Cup couscous
  • 1/4 Head of broccoli
  • 1 tbsp Quark


  • Put a sauce pan on a medium heat with the rapeseed oil, add the onion and garlic, cook until golden and soft.
  • Then add the chilli, cumin and coriander and toast the spices a little for 1-2mins.
  • Add the aubergines whole and roll them around in the spices until well coated.
  • Add the chopped tomatoes, cover with a lid, cook until the aubergines become soft (30mins) add a little water if needed.
  • Prepare the couscous and stir in half the parsley.
  • Steam the broccoli with a pinch of salt.
  • For the last 2-3mins stir in the other half of parsley to the tagine
  • Tightly press the couscous into a bowl and invert on to a plate to form a dome. Serve the tagine and broccoli on the side, and finally top with dollops of quark


Carbs: 37.4g

Fat: 15g

Calories: 325

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