1 packet Frozen MEET Tenders - thawed
½ tsp ground cumin
¼ tsp ground coriander
¼ ground cinnamon
½ tsp ground turmeric
4 cloves garlic- crushed
2 large carrots- peeled and cut into discs
1 400g tin chickpeas- drained
200g pearl cous cous (dry weight)
500ml vegetable stock
1 tbsp lemon juice
¼ red onion- thinly sliced
2 tbsp parsley- chopped
1 tbsp dill- chopped
Heat oil in a large saucepan over medium-high heat. Add the MEET Tenders, and cook for 3 minutes, turning regularly, until golden crisp. Set aside.
Add the cumin, coriander, cinnamon, turmeric and garlic cloves to the pan, and fry for 1 minute until fragrant.
Add the chopped carrots and drained chickpeas, and toss until evenly coated in spices.
Add the pearl cous cous and vegetable stock and bring to a gentle simmer. Reduce the heat to low, cover the pan and simmer for 10 minutes or according to the packet instructions. The carrots should be tender and the cous cous plump.
Drain any excess liquid, fluff up the cous cous with a fork, then add the cooked tenders and place on low heat for a minute or two, until warmed through. Add the lemon juice, onions, and half the parsley and dill.
Transfer the cous cous onto serving dishes, and garnish with the remaining herbs. Serve warm