Put a North African spin on weeknight spice with this shortcut tagine that squeezes Moroccan flavour into a 30-minute window. We're leaning on our old friend, quick-cook mince to get you there in a flash, then we simmer down to sauciness with veg, chickpeas and tomatoes. Pile onto a fluffy couscous cloud and enjoy.
Heat oil in a frypan over medium-high heat. Add mince and a sprinkle of salt and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised. While mince is cooking, continue with step 2.
Peel carrot and halve lengthways. Thinly slice carrot diagonally. Slice celery diagonally. Rinse and drain chickpeas.
Add tomato paste and Seventh Heaven Spice Blend to lamb mince and cook, stirring, for 30 seconds or until slightly caramelised.
Add carrot, celery, tomatoes, drained chickpeas, 125ml (½ cup) boiling water and pomegranate molasses and bring to a simmer. Reduce heat to low, cover with lid and cook for 12–14 minutes or until carrot is tender and sauce is reduced. While the tagine is cooking, continue with step 5.
Place couscous in a heatproof bowl and pour over 180ml (¾ cup) boiling water. Cover bowl with a tea towel or a plate and set aside for 5 minutes or until all the water has been absorbed. Fluff couscous with a fork.
Stir spinach leaves through tagine until warmed through and wilted. Season with salt and pepper. Divide couscous between bowls and top with tagine and yoghurt.