Vegetable Tagine

This is such an easy dish to prepare so please do not be put off with the length of this recipe. Getting all the spices out is the hardest part of this recipe and trying to remember if I have already put every single one of them in! The cooking part on the other hand is super easy. There are days when I feel I’ve had far too many brownies in one day. I’d feel so guilty and decide to have a vegetarian evening. This is what I usually make in one of those evenings!

Tagine, baking tray and a large pan.

Ingredients Serves 4:

For the Roasting:
Spices and Seasoning:
1. 1/2 tsp. Cumin Powder
2. 1/2 tsp. Paprika
3. 1/2 tsp. Ground Cinnamon
4. 1/2 tsp. Ground Coriander
5. 1/2 tsp. Salt
6. 1/2 tsp. Sugar
7. 1/2 tsp. Ground Black Pepper
8. 1/4 tsp. Dried Chilli Flakes

The Vegetables:
9. 1 Aubergine, chopped into large chunks
10. 1 Red Onion, quartered
11. 3 Bell Peppers, deseeded and chopped into large chunks
12. 1 Parsnip, peeled and chopped into large chunks
13. 1 Carrot, peeled and chopped into large chunks
14. 4 tbsp. Olive Oil

For the Frying:
Spices, Seasoning and Fruit:
15. 1/2 tsp. Ground Cinnamon
16. 1/2 tsp. Ground Ginger Powder
17. 1/2 tsp. Dried Parsley
18. 1/2 tsp. Ground Cumin
19. 1/2 tsp. Paprika Powder
20. 1/2 tsp. Ground Coriander
21. 1/2 tsp. Salt
22. 1/4 tsp. Ground Black Pepper
23. 1/4 tsp. Dried Chilli Flakes
24. 3 tbsp. Olive oil
25. 2 tbsp. Runny Honey
26. 70g. Dried Apricots

For the Couscous:
27. 150 g. Couscous
28. 300 ml. Vegetable Stock
29. 15g. Raisins
30. A handful of Coriander leaves, roughly chopped
31. A handful of Almond flakes (approx.5g.)

For the Roasting:
1. Pre-heat the oven to 200 degrees.
2. Place all the ‘Roasting Ingredients’ listed above- the spices, the seasoning and the vegetables all in a baking tray. Mix them well to make sure the vegetables are nicely coated with the spices and oil.¬† Roast in the oven for 45 minutes, stir the vegetables half way through the cooking time.(a bit less if you have very ripe vegetables.)

For the Frying:
3. Place a large pan on a medium heat, add the oil, spices and seasoning. Stir for a minute and then add the honey, followed by the roasted vegetables and their juices. Stir well for 1-2 minutes making sure that the honey coats all the vegetables. Finally stir the apricots in.

For the Couscous:
4. Place the couscous in tagine and add the hot water. Stir in the raisins and cover the tagine for 5 minutes. After 5 minutes, sprinkle over the chopped coriander leaves and almond flakes on top of the couscous.

Serve the couscous with the roasted vegetables.

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