Plant-Based 'Chicken' Tagine and Couscous

Nutrition per serve

Ingredients

• 150g couscous
• 2clov garlic
• 150g green beans
• 5g ground ginger
• 200g plant-based chicken-style strips
• 45g mango chutney
• 40g slivered almonds
• 23ml olive oil
• 200ml + 2 tbs boiling water
• 5ml balsamic vinegar
• 5ml honey

Method

1. Step 1 — Soak couscous
   Put the couscous in a large heatproof bowl, add 2 tsp olive oil and a pinch of salt. Pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season with salt and pepper, then fluff the couscous with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the garlic. Trim the beans and cut into 2cm lengths. Combine the garlic, 2 tsp ginger and 1 tbs olive oil in a large bowl. Add the chicken-style strips, season with salt and pepper and stir to combine. Combine the mango chutney, 1 tsp balsamic vinegar, 1 tsp honey and 2 tbs boiling water in a separate bowl.   
3. Step 3 — Toast almonds
   Put the almonds in a cold medium frypan over medium heat. Toast, stirring, for 3-5 mins until lightly golden. Remove from the pan. 
4. Step 4 — Cook tagine
   Return the pan to medium-high heat. Cook the chicken-style strips, stirring occasionally, for 3-4 mins until browned. Add the almonds and chutney mixture and bring to a simmer. Reduce the heat to medium-low and cook, covered, for 6-8 mins until the sauce is thickened and syrupy. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Cook beans and serve up
   Meanwhile, bring a small saucepan of water to the boil. Add the beans and cook for 3 mins or until tender. Drain, then add to the couscous and toss to combine. Divide the couscous and beans and plant-based 'chicken' tagine among bowls and enjoy!
6. Step 6 — Make it yours
   Stir some crumbled feta through the couscous for a salty kick, if you any on hand.

Allergens

Sulfit, Gluten, Wheat, Sojabohnen, Almond