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Pearl barley, parsnip & preserved lemon tagine

A bowl serving pearl barley, parsnip & preserved lemon tagine

Pearl barley, parsnip & preserved lemon tagine

Name: Pearl barley, parsnip & preserved lemon tagine
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Ingredients: 2 tbsp oil; 2 onions sliced; 2 garlic cloves chopped; ½ tsp turmeric; 1 tsp paprika; 2 tsp ras el hanout; 2 sweet potatoes peeled and cut into chunks; 3 parsnips cut into chunks; 3 carrots cut into chunks; 2 preserved lemons chopped; 200g pearl barley; 1l vegetable stock; 1 small pack parsley leaves picked; 1 small pack mint leaves picked; 150g green olives chopped; ½ lemon juiced; pomegranate seeds to serve; 160g thick Greek yogurt (or dairy-free alternative); 2-3 tbsp tahini; ½ lemon juiced

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 25 mins

Cook: 1 hr

A star rating of 4.5 out of 5.19 ratingsRate

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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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp oil
2 onions

sliced
2 garlic cloves

chopped
½ tsp turmeric
1 tsp paprika
2 tsp ras el hanout
2 sweet potatoes

peeled and cut into chunks
3 parsnips

cut into chunks
3 carrots

cut into chunks
2 preserved lemons

chopped
200g pearl barley
1l vegetable stock
1 small pack parsley

leaves picked
1 small pack mint

leaves picked
150g green olives

chopped
½ lemon

juiced
pomegranate seeds

to serve

For the tahini yogurt

160g thick Greek yogurt

(or dairy-free alternative)
2-3 tbsp tahini
½ lemon

juiced

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Nutrition: Per serving

kcal639
fat22g
saturates5g
carbs87g
sugars25g
fibre18g
protein14g
salt2.2g

Method

step 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.
step 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.
step 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.
step 4

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

Recipe from Good Food magazine, November 2017

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A star rating of 4.5 out of 5.19 ratings

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