moroccan vegetable tagine

How to make moroccan vegetable tagine recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
200 g (7 oz) couscous
550 ml (18 fl oz) boiling water
2 tablespoons sunflower oil
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon grated fresh root ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
2 teaspoons dried red chilli flakes
1 tablespoon harissa paste
400 g (13 oz) can chopped tomatoes
250 ml (8 fl oz) hot vegetable stock
2 red peppers, cored, deseeded and cut into bite-sized pieces
700 g (1½ lb) butternut squash, peeled, deseeded and cubed
100 g (3½ oz) golden sultanas
salt and pepper
chopped fresh coriander, to garnish

Method:
Put the couscous in a large heatproof bowl and season with salt. Pour over the measured water, cover with cling film and leave to stand for 10 minutes, or according to the pack instructions, until the water is absorbed. Gently fork to separate the grains, then set aside and keep warm.

Meanwhile, heat the oil in a large frying pan, add the onion and cook over a medium heat, stirring occasionally, for 2–3 minutes until softened.

Add the garlic, ginger, ground spices, chilli flakes, harissa, tomatoes and stock and bring to the boil, then reduce the heat to low, cover and simmer gently for 10–12 minutes.

Stir in the red peppers, squash and sultanas, re-cover and increase the heat to medium. Simmer for 10–15 minutes or until the vegetables are tender, then season to taste.

Spoon the couscous into warm bowls, then ladle over the tagine and serve scattered with chopped coriander.

For Moroccan kebabs, cut 2 large courgettes, 2 cored and deseeded red peppers and 1 aubergine into chunks and place in a large bowl. Mix together 8 tablespoons olive oil, 1 tablespoon harissa paste, the juice of 2 lemons and a small handful of chopped coriander, pour over the vegetables and toss.

Thread the veg onto 12 metal skewers, season and cook under a preheated medium grill for 10–12 minutes, turning once. Serve with couscous. Total cooking time 20 minutes.

moroccan vegetable tagine