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Ingredients

  • 1 pinch of saffron
  • 4 cloves of garlic
  • 4 cm piece of ginger
  • olive oil
  • 1 teaaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ras el hanout
  • 1 tablespoon sun-dried tomato paste
  • 2.5 kg mixed veg , such as aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers
  • 1 x 400 g tin of chickpeas
  • 100 g dried apricots
  • 1 preserved lemon
  • 300 g couscous
  • ½ a bunch of mixed fresh herbs , such as dill, mint, flat-leaf parsley (15g)
  • 20 g flaked almonds

Method

  • STEP 1
    Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
  • STEP 2
    Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
  • STEP 3
    Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water
  • STEP 4
    Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
  • STEP 5
    Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
  • STEP 6
    Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
  • STEP 7
    When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
  • STEP 8
    Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs.
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