Vegetable tagine
Our vegetarian tagine is a great meal to prepare with weekly leftovers and a yummy way to avoid waste.
Method
- Chop all the vegetables into the desired size and dust them in the Moroccan spices. Heat up your tagine dish, or oven dish and fry the vegetables to caramelize them.
- 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.
- Put the couscous into an oven tray and slowly add ladle by ladle seasoned vegetable stock, separating the grains each time before adding extra stock.
- Repeat this until it is fully cooked then add two tablespoons margarine or butter. Tost the pistachio and add this to the couscous together with the chopped thyme and parsley.
- Present to the table with the couscous on the side.
Ingredients
- 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 couscous
- ½ bunch fresh thyme
- ½ bunch chopped parsley
- 100 gram pistachio, chopped
- Salt and pepper