Well, I don't know what else to call it! It wasn't quite a couscous, or a tagine, but it was sort-of influenced by that. Above all, it was quick, which is what I wanted (it would have been something quite different if the feta cheese hadn't gone off, so I had to quickly come up with a Plan B!)
1 packet lardons
1 medium onion
2 cloves garlic
1 tin tomatoes
1 tin chickpeas, drained and rinsed (or 250 g pre-cooked chickpeas)d
1 small sloosh harissa paste
1 large sloosh tomato paste
1 medium courgette
Chunk of butternut squash
1/2 cup couscous
250 ml boiling water
1 tsp Moroccan seasoning
1 tsp Ras-el-Hanout seasoning
Chop onions and garlic and cook in microwave for 3 minutes. While this is happening, reduce courgette and squash to bite-sized chunks and put in a covered, microwave-proof dish. Put couscous and ras-el-hanout into a jug, and pour on 250 ml boiling water.
Cook the lardons in a saucepan until they just start to colour, then add the onions and garlic, stirring well, then the harissa and tomato pastes. Stir well, then add the tin of tomatoes and the drained, rinsed chickpeas. Bring to the boil and add the Moroccan seasoning. Put the squash and courgette into the microwave for 5-6 minutes, until cooked.
Serve by putting the couscous in first, then the courgettes and squash, and top the lot with the tomato-chickpeas-lardons mixture.
Food Diary for Thursday 24 February
Mid-morning: Banana, coffee (had bad indigestion and not very hungry)
Mid-afternoon (we had to go to a funeral and didn't get in until nearly 3:00 pm!): Egg, bacon, tomato, mushroom, beans and 1 slice of toast.
Later; 1 slice bread wand cheese
Supper: "Not-tagine"; fruit compote and natural yoghurt.