Lemon & mint aubergine tagine with almond couscous Recipe

Heat 2 tablespoons of olive oil in a large tagine or a deep skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.

Add the cubed aubergines to the skillet and cook for about 5 minutes until slightly softened.

Stir in the ground cumin, ground coriander, and ground cinnamon. Cook for another 2 minutes until fragrant.

Add the lemon zest, lemon juice, and vegetable broth to the skillet. Bring to a simmer. Cover and cook for 20 minutes until the aubergines are tender.

Meanwhile, prepare the almond couscous. Place the couscous in a heatproof bowl and pour the boiling water over it. Cover and let it sit for 5 minutes until the water is absorbed. Fluff the couscous with a fork.

In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped almonds and toast them until golden brown, about 3 minutes.

In a serving bowl, combine the cooked couscous, toasted almonds, fresh parsley, and lemon juice. Season with salt and pepper to taste.

Once the aubergines are cooked, stir in the cherry tomatoes and fresh mint leaves. Cook for an additional 2 minutes until the tomatoes are slightly softened.

Serve the lemon & mint aubergine tagine over the almond couscous. Enjoy!