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
Lemon-infused olive oil
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
Looking for more summer meal inspo? Try this sweet and fruity couscous.
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