Vegetable tagine

A great meal to prepare with weekly leftovers, a yummy way to avoid waste.

Shopping list:

  • 200 grams pumpkin
  • 2 red onions
  • 2 carrots
  • 1 zucchini
  • 1 red capsicum
  • 1 tablespoon tomato paste
  • 2 large potatoes
  • 3 field mushrooms
  • 2 lemons, zest & juice
  • 1 green capsicum
  • 100 ml honey
  • 100 gram prunes
  • 50 grams macadamia nuts
  • 4 tablespoons Moroccan spice
  • 200grams cous cous
  • ½ bunch fresh thyme
  • ½ bunch chopped parsley
  • 100 gram pistachio, chopped
  • Salt and pepper

  • Step 1

    Chop all the vegetables into desire size and dust the in the Moroccan spices. Heat up your tagine dish, or oven dish and fry the vegetables to caramelize them.

  • Step 2

    Deglaze the dish with the lemon juice, then add the honey and the zest, 2 cups water, then cover with the lid and cook for 20-25 minutes or longer if cooked slower. Add the macadamia nuts and prunes.

  • Step 3

    Put the cous cous into an oven tray and slowly add ladle by ladle seasoned vegetable stock, separating the grains each time before adding extra stock.

  • Step 4

    Repeat this until it is fully cooked then add 2 tablespoons margarine or butter. Tost the pistachio and add this to the cous cous together with the chopped thyme and parsley.

  • Step 5

    Present to the table with the cous cous on the side.