A warming tagine is the ideal mid-week meal. Easy to prepare, using lots of tasty veggies and just the right amount of spice, your family will look forward to dinner time.
For the tagine:
- 2 tbsp olive oil
- 2 large red onions, peeled and finely sliced
- 6 cloves garlic, peeled and chopped
- 2 leeks, well washed and finely sliced
- 2 carrots, peeled and finely diced
- 175g (1 cup) pitted dates, roughly chopped
- 2 large red chillies, deseeded and chopped
- 2 x 400g tins cooked green lentils, rinsed and drained
- 2 x 400g tins chopped tomatoes
- 2 tbsp ground cumin
- 1 tbsp harissa paste
- 1 tbsp ground cumin
- 2 tsp fennel seeds
- 1 tbsp agave syrup
- Sea salt and black pepper, to taste
- 600g (3 cups) dried cous cous
- Fresh coriander leaves, roughly chopped
- 6 tbsp toasted pine nuts
- 3 tbsp sultanas 1
- In a very large pan, heat the olive oil over a medium heat. Add the onions, garlic, leeks and chilli and sauté for a few minutes until beginning to soften. Add the spices and carrots and stir fry for a further couple of minutes.
- Add the rest of the tagine ingredients to the same pan along with 400ml water. Bring to a simmer and leave to cook for 30 minutes.
- Place the couscous in a large mixing bowl with the sultanas, stock cube, pine nuts and enough boiling water to cover the couscous by 1 inch. Stir everything together, cover with cling film and set aside.
- When the tagine has been cooking for 30 minutes, taste to check the seasoning and adjust of necessary.
- Remove the cling film from the couscous and fluff up with a fork to separate the grains.
- Serve immediately in warm bowls, with a generous sprinkling of fresh coriander.
Per serving (525g) Calories: 776, Carbohydrates: 136.4g, Sugars: 36.9g, Salt: 1.2g, Fat: 15.4g Saturates: 1.5g, Protein: 28.8g
Taken from November 2018 (Issue 44) Vegan Life Magazine