Ferry Train Ferry Merge Fork Left Fork Right Ramp Left Ramp Right Roundabout Left Roundabout Right Straight Turn Left Turn Right Turn Sharp Left Turn Sharp Right Turn Sharp Left Turn Slight Left Turn Slight Right Uturn Left Uturn Right

Vegetable tagine

Our vegetarian tagine is a great meal to prepare with weekly leftovers and a yummy way to avoid waste.

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

Method

  1. 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.
  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.
  3. 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.
  4. 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.
  5. Present to the table with the couscous on the side.

More Recipes

Traders

Stall Number
()

Contact