The Dinner Planner

 

Vegetable Tagine

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Servings 4

Ingredients
 

  • 300 grams pumpkin - cut into 4cm dice
  • 1 capsicum - cut into large dice
  • 1 zucchini - cut int0 large dice
  • 1 onion - roughly diced
  • 2 garlic cloves - crushed
  • 1 tbsp ginger - minced
  • 2 tsp cumin
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • ½ cinnamon
  • 2 tbsp harissa
  • 2 preserved lemons - flesh removed and finely diced
  • 400 grams tinned tomatoes
  • 400 ml vegetable stock
  • 400 gram tinned chickpeas - drained
  • 10 dried apricots - sliced

To Serve

  • 1 cup couscous
  • ½ cup natural yoghurt
  • coriander - roughly chopped
  • 2 tbsp flaked./slivered almonds - toasted

Instructions
 

  • Heat olive oil in a large pan with lid on medium heat.
  • Add onion, garlic and ginger and cook for 2 minutes. Add spices and harissa and cook for a further minute. Add vegetables and stir to combine.
  • Pour in tinned tomatoes, stock and chickpeas. Add preserved lemon and apricots. Stir to combine, cover and cook for 25 minutes, or until pumpkin is softened.
  • Meanwhile, cook the couscous by adding equal parts of couscous and boiling water to a bowl. Cover and leave for 5 minutes. Remove cover and fluff up with fork.
  • Serve the tagine and couscous sprinkled with the almonds and herbs and a dollop of harissa rippled yoghurt.

Tips and Variations

VEGETARIAN 
GLUTEN FREE 

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