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Vegetable Tagine with Couscous

Vegetable Tagine with Couscous

Prep time: 50 minServes: 4

Pairs with

The warm spices and subtle apricot sweetness meet an aromatic rosé or medium-bodied white beautifully — avoid heavy reds that would steamroll the delicate flavours.

Ingredients

  • 2 carrots, chunked
  • 2 parsnips, chunked
  • 1 sweet potato, cubed
  • 1 tin chickpeas, drained
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 400g crushed tomatoes
  • 200ml vegetable stock
  • 2 tsp ras el hanout
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 50g dried apricots, halved
  • 2 tbsp honey
  • Salt
  • 300g couscous
  • Fresh mint and toasted almonds to serve

Method

  1. 11. Sauté onion in olive oil until soft. Add garlic and spices, fry 1 minute.
  2. 22. Add carrots, parsnips and sweet potato. Stir to coat.
  3. 33. Add crushed tomatoes, stock, apricots and honey. Bring to a boil.
  4. 44. Simmer covered for 25 minutes until vegetables are tender.
  5. 55. Add chickpeas and cook another 5 minutes. Season with salt.
  6. 66. Cook the couscous according to packet instructions.
  7. 77. Serve the tagine over couscous, topped with mint and toasted almonds.