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.

Serves 2.

1 carrot          
6 cocktail onions        
1 zucchini       
1 green capsicum
6 chat potatoes
2cm piece ginger        
1 cup natural vegetable stock
2 tablespoons Moroccan spice
1 cup couscous         

Prepare vegetables
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.

Cook tagine
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.

Cook couscous
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.

To serve
Plate couscous and top with veg and juices from the pot. Season to taste.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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