Vegetable Tagine with Summer Couscous

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.