Tagine is Morocco’s best known dish named after the conical-lidded pot. But all you need at home is a pot with a tight fitting lid. This recipe for a vegetarian tagine allows the vegetables to absorb the essences of the spices in less than 30 minutes. Served as the Moroccans do with nutty couscous.
30 Minutes. Healthy one pot cooking.
6 cocktail onions
1 green capsicum
6 chat potatoes
2cm piece ginger
1 cup natural vegetable stock
2 tablespoons Moroccan spice
1 cup couscous
Cut carrots and zucchini into 2cm rounds. De-seed capsicum and cut it into bite-sized pieces. Peel onions and leave whole. Quarter the chat potatoes. Peel and grate ginger.
In a large saucepan with a tight fitting lid, place vegetables, ginger, spice, salt, pepper, 1 cup of stock and a generous drizzle of olive oil. Stir to combine. Place saucepan on a medium heat, cover and cook for 20 minutes. Do not stir and resist lifting the lid until time is up. Remove lid and cook for a further 5 minutes.
While the tagine is cooking prepare the couscous. Fill kettle and bring to the boil. Place couscous in heatproof bowl and cover with boiling water to 1cm above the couscous. Cover with cling wrap and leave to rest for 10 minutes. Fluff with a fork.
Plate couscous and top with veg and juices from the pot. Season to taste.
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