Ingredients pt 1

Method pt 2

1. Preheat the oven to 170°C
2. Mix together the courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.
3. Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned.
4. Heat the remaining oil in a lidded casserole pot over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently.
5. Stir in the chopped tomatoes, harissa paste, honey and apricots until well combined. Add the vegetables and cook for 2–3 minutes.
6. Cover and transfer to the oven. Cook for 15 minutes, then stir in 100ml of cold water until well combined and add the Gosh! Moroccan Spiced Falafel and return to the oven, covered, for a further 15 minutes.
7. Sprinkle the tagine with the chopped coriander and serve with the cooked Quinoa.