Vegetable Tagine with Summer Couscous

Vegetable Tagine with 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

Ingredients

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

Method

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.

 

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