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£5.95Price per unit
£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large nonstick frying or sauté pan and cook the meatballs over a gentle heat for 5 minutes, until lightly browned. Drain off the excess oil.
Add the stew base and tomatoes, bring to a simmer, then add the squash and apricots. Cover and simmer gently for 15-20 minutes, until the squash is tender and the meatballs are cooked through with no pink meat and the juices run clear.
Meanwhile, make 250ml stock with boiling water and the bouillon. Put the couscous into a large bowl, pour over the stock, then cover tightly with a plate. Set aside while the meatballs cook
Fluff up the couscous with a fork. Check the tagine seasoning and divide between shallow bowls. Scatter over the parsley and serve with the couscous and yogurt.
The secret to preparing couscous successfully is not to use too much liquid. Cover the with hot stock, reaching no more than a fingertip depth over the top of the grains. Cover with a well-fitting lid and let it steam to perfection. Add a little olive oil, lemon juice or the chopped rind of a preserved lemon to add a little more flavour.
Typical values per serving when made using specific products in recipe
Energy | 2,981kJ/ 711kcals |
---|---|
Fat | 29g |
Saturated Fat | 11g |
Carbohydrates | 67g |
Sugars | 31g |
Fibre | 8g |
Protein | 41g |
Salt | 2.3g |
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