Vegetable Tagine with Couscous

Name: Vegetable Tagine with Couscous
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 red onions; 2 carrots; 0.5 swede; 2 red peppers; 2 green chilies; 2 tsp coriander; 2 tsp cinnamon; 2 tsp turmeric; 7 tbsp olive oil; 200 g cherry tomatoes; 6 baby courgettes; 1 tbsp tomato puree; 240 g chickpeas; 475 g couscous

Oven-roasted chickpeas, couscous and carrots, warmed with cinnamon and turmeric, a Moroccan tagine.

1 hr 10 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 25 min · Cook 45 min · 70 min total
Difficulty: medium

1
Heat oven to 180°C/350°F. Place the olive oil in a roasting pan and put in the oven to heat up.
2
Mix chilies and spices in a bowl add all the fresh vegetables apart from the courgettes and tomatoes and toss to coat.
3
Tip seasoned veg into roasting pan and cook for 20 minutes. Put a cross on each tomato and add these and the courgettes to the other veg. Cook for a further 15 minutes.
4
Remove veg from pan and place on serving dish reserving any juices in the pan. Place the pan on a high heat and add the tomato paste stirring well, add 200ml water and boil well until sauce thickens.
5
Open chickpeas and mix with couscous. Pour over enough boiling water to just cover and stand for 3 minutes.
3 min
6
Serve with the tagine and cover in sauce.