Meals 1 and 2: Moroccan lamb and chickpea tagine

• Half of your lamb tagine
• 1 cup wholemeal couscous
• 2 tablespoons reduced fat plain Greek yoghurt
• Lemon wedges and coriander to serve

Step 1

Place couscous in a large heatproof bowl. Pour over 1 cup boiling water. Cover and stand for 5 minutes or until water is absorbed. Uncover and fluff with a fork.

Step 2

Serve lamb tagine with couscous and Greek yoghurt. Garnish with lemon wedges and coriander.

• Remaining half of your lamb tagine
• 2 medium orange sweet potatoes,
• peeled, diced
• 2 tablespoons milk
• Freshly ground pepper
• ¼ cup light tasty cheese, grated
• 200g green beans, trimmed
• Olive oil spray

Step 1

Thaw frozen tagine in fridge overnight or in microwave.

Step 2

Cook sweet potatoes in a saucepan of boiling water until tender. Drain, season with pepper and mash with milk.

Step 3

Transfer thawed tagine to ovenproof pie dish. Top with mash. Lightly spray with olive oil. Sprinkle with cheese. Bake in a 200°C oven for 25-30 minutes until top is lightly browned and filling is hot. Serve with steamed green beans.