Ingredients
The following ingredients have 4 Servings
- 2 Tbsp olive oil
- 1 red onion (peeled and sliced)
- 1 medium aubergine (eggplant) (diced)
- 2 large carrots (sliced into rounds)
- 1 red bell pepper (cut into large dice)
- 1 yellow bell pepper (cut into large dice)
- 1 small butternut squash (peeled, de-seeded and cut into large dice)
- 1 courgette (zucchini) (sliced into rounds)
- 5 cloves garlic (crushed)
- 2 Tbsp tomato purée
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp turmeric
- 2 Tbsp harissa paste
- 1 Tbsp honey/agave nectar
- 1 400 g (14oz) tin chopped tomatoes
- 400 ml (1 + 2/3 cup) vegetable stock
- 10 dried apricots (halved)
- small handful fresh mint (finely chopped)
- salt and pepper
- 300 g (10.5 oz) dried couscous
- 480 ml (2 cups) hot vegetable stock
- 1 400 g (14 oz) tin chickpeas (rinsed and drained)
- 2 Tbsp harissa paste
- juice of 1 lemon
- large handful toasted flaked almonds
- salt and pepper
Instruction
- To make the tagine, heat the olive oil in a large, wide pan over a medium heat; add the onion, aubergine, carrots, peppers, butternut squash and courgette. Cook, stirring regularly, for 10-15 minutes until the vegetables have started to soften and are lightly browned.
- Add the garlic, tomato purée, coriander, cumin, cinnamon and turmeric and cook for 2 more minutes whilst stirring.
- Add the harissa, honey, chopped tomatoes, vegetable stock and apricots. Give it a good stir then put the lid on the pan, turn the heat down to low and leave to cook gently for about 45 minutes to 1 hour until all of the vegetables have softened.
- Season to taste with salt and pepper and stir in a handful of chopped mint.
- To make the couscous, place the dry couscous in a large bowl; add the vegetable stock, chickpeas and harissa and give it a stir. Cover the bowl with a clean tea towel and leave for 15 minutes.
- Add the lemon juice to taste, some toasted flaked almonds and salt and pepper to taste.
