Vegetable Tagine With Couscous |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A recipe I picked up on my travels. It was originally cooked in a special piece of pointed cookware called a tagine but this version has been adapted to work in the oven. Ingredients:
2 red onions, quartered with the root intact |
2 carrots, in chunks |
1/2 swede, in chunks |
2 red peppers, in chunks |
2 green chilies, diced |
2 teaspoons coriander |
2 teaspoons cinnamon |
2 teaspoons turmeric |
7 tablespoons olive oil |
200 g cherry tomatoes |
6 baby courgettes, in chunks |
1 tablespoon tomato puree |
240 g chickpeas, tinned |
475 g couscous |
Directions:
1. Heat oven to 180°C/350°F.
2. Place the olive oil in a roasting pan and put in the oven to heat up.
3. Mix chilies and spices in a bowl add all the fresh vegetables apart from the courgettes and tomatoes and toss to coat.
4. Tip seasoned veg into roasting pan and cook for 20 minutes.
5. Put a cross on each tomato and add these and the courgettes to the other veg. Cook for a further 15 minutes.
6. Remove veg from pan and place on serving dish reserving any juices in the pan.
7. Place the pan on a high heat and add the tomato paste stirring well, add 200ml water and boil well until sauce thickens.
8. Open chickpeas and mix with couscous. Pour over enough boiling water to just cover and stand for 3 minutes.
9. Serve with the tagine and cover in sauce.
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