Moroccan Saffron Chickpea Tagine with Grapes & Almond Tabbouleh

Steps

1. Preheat oven to 230°C (or 210°C fan bake). Bring a medium pot of water to the boil.
2. Prep cauliflower and toss on a lined oven tray with oil and first measure of Moroccan spices. Season lightly and roast on upper oven rack for about 20 minutes, until golden and tender (see tip). Add almonds to tray for final 5 minutes of cook time.
3. Cook bulgur in pot of boiling water on high heat for 10 minutes, until tender. Drain well and transfer to a large bowl. Prep grapes and add to bowl with bulgur. Once cauliflower is cooked, add to bulgur and toss well.
4. Prep onion and chickpeas. Heat oil in a large, deep fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add remaining tagine ingredients (except spinach), season lightly and bring to a simmer. Crush tomatoes with the back of a spoon.
5. Once simmering, reduce heat to medium and cook for a further 5 minutes, stirring occasionally. Add spinach to pan, stir through to wilt. Prep mint and set aside to serve.
6. Grape tabbouleh with tagine and mint.