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Slow Cooker Moroccan Vegetable tagine

The cooler months are fast approaching and the temperature is starting to drop. Here is a nice easy recipe that will warm your tummies in the colder months.

This warming dish is filled with spicy vegetables and chickpeas to give you all the goodness your body needs in the cooler months.

Note: We have used wholemeal couscous to give a nutritional boost, you can even try wholemeal pasta for a change.


  • 1 small onion, sliced
  • 4 cloves garlic crushed
  • 1 tsp. ginger crushed
  • ½ tsp. cinnamon
  • ¼ tsp. chilli paste or sauce
  • 2 cups tomato passata
  • 1 large carrot, sliced
  • 1 large zucchini, sliced
  • 6-8 prunes, dried, quartered
  • 1 can chickpeas, drained, rinsed
  • ½ red capsicum, cut into chunks
  • 2 cups vegetable stock
  • 1 lemon, zest
  • Squeeze of 1 lemon
  • 1 cup wholemeal couscous
  • Squeeze of 1 Orange
  • 1.5 cups boiling water or hot vegetable stock
  • 1 tsp. each of cumin, coriander, smoked paprika


  1. Place all ingredients into a slow cooker, mix so all incorporated.
  2. Place on high for 4 hours (or low for 8 hours).
  3. When ready place cous cous in a bowl, boil kettle and add 1.5 cups water. Season with salt and pepper, squeeze 1 orange as well and mix with fork and cover for 10 mins. When water has been absorbed fluff with fork.
  4. Option to serve with a dollop of Greek yoghurt or low fat natural yoghurt mixed with some mint.