A bowl serving pearl barley, parsnip & preserved lemon tagine

Pearl barley, parsnip & preserved lemon tagine

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(1 ratings)

Prep: 25 mins Cook: 1 hr

Easy

Serves 4

Make this colourful tagine as an easy veggie meal to feed a crowd. With pearl barley, parsnips and sweet potatoes, it's a great winter dish to fill you up

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal639
  • fat22g
  • saturates5g
  • carbs87g
  • sugars25g
  • fibre18g
  • protein14g
  • salt2.2g
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Ingredients

  • 2 tbsp oil
  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp ras el hanout
  • 2 sweet potatoes, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 3 parsnips, cut into chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 carrots, cut into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 preserved lemons, chopped
  • 200g pearl barley
  • 1l vegetable stock
  • 1 small pack parsley, leaves picked
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 small pack mint, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 150g green olives, chopped
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • pomegranate seeds, to serve

For the tahini yogurt

  • 160g thick Greek yogurt (or dairy-free alternative)
  • 2-3 tbsp tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for 5 mins until beginning to colour and soften, then stir in the garlic and spices. Cook for a min more until fragrant, then add the sweet potato, parsnips, carrots, preserved lemon and pearl barley.

  2. Give everything a good mix and cook for a min or so until the veg and barley are coated in the spices. Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for 45 mins or until the veg and barley are tender.

  3. To make the dressing, mix the yogurt with the tahini, lemon juice and some seasoning, then add a splash of water to make it spoonable. Chop most of the mint and parsley leaves. Taste the stew for seasoning, then stir through the chopped herbs, olives and lemon juice. Can be frozen at this point; reheat very gently.

  4. Scatter over the pomegranate seeds and the remaining herbs to add colour and texture. Serve with tahini yogurt.

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Comments, questions and tips

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Frantic Flapjack
1st Dec, 2017
3.8
This was a good winter warmer. It tasted lovely although I didn't use the preserved lemons. I haven't cooked with them before so wasn't sure what they would bring to the dish so I left them out. It's quite sweet, probably because of the parsnips but the lemon juice and olives balance this out. Also, I didn't make the tahini yogurt.
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