Vegetable Tagine with Summer Couscous

This vegetable tagine with summer couscous is a delicious, light dish to enjoy in the warm weather.

Prep time: 35 minutes

Cooking time: 50 minutes

Serves 2

There's more what this came from!

For the Vegetable Tagine:

2 tbsp extra virgin olive oil

2 cloves crushed garlic

3 large onions, thinly sliced, half moons

1 tsp ground cinnamon

2 large carrots, sliced in half

½ butternut squash, cut into bite-size chunks

2 sweet potatoes, peeled and cut into bite-size chunks

1 courgette, sliced in half

For the Summer Couscous:

3 cups couscous

4 ½ cups filtered water

1 tsp sea salt

1 tbsp olive oil (optional)

Canned organic chickpeas

Finely chopped spring onions

Fresh mint

Lemon-infused olive oil

Sea salt

This vegetable tagine with summer couscous is a delicious, light dish to enjoy in the warm weather.

Prep time: 35 minutes

Cooking time: 50 minutes

Serves 2

Tagine:

Heat the olive oil in a heavy-based pan.
Add the garlic, onion and cinnamon. Heat on low for 10 to 15 minutes, stirring to coat the onion and garlic with the cinnamon.
Cook until fragrant and crisp. Set aside.
In a tagine or heavy-based pot, place the carrots, squash, sweet potatoes and courgette in sections.
Add about an inch of water, cover and place on a very low heat for approximately 25-30 minutes or until vegetables are soft.
Add a little more water if the tagine seems too dry. Serve on a bed of couscous and top with the onions and garlic.

Summer Couscous:

Add the salt and oil to boiling water.
Spread couscous evenly in the bottom of a large casserole so that it is in as thin a layer as possible.
Add the water and cover tightly with a lid or clingfilm.

Looking for more summer meal inspo? Try this sweet and fruity couscous.