Add some crunch with this nutty Moroccan tagine dish from Love Food Hate Waste for the Real Food Festival
1. Place the couscous in a bowl with 200ml hot stock. Leave for 5 minutes and break up the lumps with a fork.
In this recipe use up any combination of spring vegetables you may have in your salad drawer or growing in your garden - spring greens, cauliflower, spinach and asparagus.
2. Add the remaining hot stock, chickpeas, chopped apricots and nuts.
3. Melt the butter in a frying pan and stir-fry the vegetables until piping hot. Add to the couscous and season well; add the herbs just before serving.
Recipe © courtesy of Love Food Hate Waste
Love Food Hate Waste aims to raise the awareness of the need for us to cut back on the amount of food we waste.
Since the campaign’s launch in 2007, research has shown that 1.8 million more households are now taking steps to reduce the amount of food they waste, preventing 137,000 tonnes of food being thrown away and saving £300 million a year. This has the same carbon impact as taking 100,000 return flights to Australia.
Find out more about the Real Food Festival.
Recreate all your favourite F Word dishes
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