• 1/4 cup olive oil
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2cm piece ginger, peeled, finely grated
  • 3 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2 cups Campbell's Real Stock Vegetable
  • 600g sweet potato, cut into 4cm pieces
  • 450g eggplant, cut into 4cm pieces
  • 125g green beans, trimmed, halved
  • 700g chicken thigh fillets, cut into 3cm pieces
  • 1 1/2 cups couscous
  • 1/3 cup coriander leaves, roughly-chopped
  • Step 1 Heat 1 1/2 tablespoons oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 10 minutes or until golden. Add garlic, ginger, cumin, paprika, cayenne pepper and cinnamon. Cook, stirring, for 1 minute.
  • Step 2 Add stock, stirring and scraping base of pan. Add sweet potato, eggplant and beans. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 to 20 minutes or until tender.
  • Step 3 Meanwhile, heat 2 teaspoons remaining oil in a large frying pan over medium heat. Add chicken and cook for 5 minutes or until golden and cooked through. Stir through vegetable mixture.
  • Step 4 Place couscous in a heatproof bowl. Add 1 3/4 cups boiling water. Cover tightly with foil and stand for 5 minutes. Uncover, drizzle with remaining tablespoon oil. Season with salt and pepper. Using a fork, stir to separate grains. Spoon chicken and vegetable tagine over couscous. Sprinkle with coriander. Serve.