Name: Vegetable tagine with olive & parsley couscous
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 red onion (170g), sliced thinly; 2 clove garlic, crushed; 1 teaspoon dried chilli flakes; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1 teaspoon cumin seeds; 500 gram pumpkin, chopped coarsely; 2 potatoes (400g), chopped coarsely; 2 1/2 cup (625ml) vegetable stock; 300 gram can chickpeas, rinsed, drained; 1/2 cup coarsely chopped fresh coriander; 1 1/2 cup (375ml) vegetable stock; 1 1/2 cup (300g) couscous; 30 gram butter; 1 1/3 cup (200g) seeded kalamata olives; 1/2 cup coarsely chopped fresh flat-leaf parsley

Vegetable tagine with olive & parsley couscous

A fragrant and herbaceous vegetable tagine with olive & parsley couscous from Australian Women's Weekly.

Ingredients

1 tablespoon olive oil

1 red onion (170g), sliced thinly

2 clove garlic, crushed

1 teaspoon dried chilli flakes

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 teaspoon cumin seeds

500 gram pumpkin, chopped coarsely

2 potatoes (400g), chopped coarsely

2 1/2 cup (625ml) vegetable stock

300 gram can chickpeas, rinsed, drained

1/2 cup coarsely chopped fresh coriander

1 1/2 cup (375ml) vegetable stock

1 1/2 cup (300g) couscous

30 gram butter

1 1/3 cup (200g) seeded kalamata olives

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in medium saucepan; cook onion, garlic and chilli, stirring, until onion softens. Add spices and seeds; cook, stirring, until mixture is fragrant. Add pumpkin and potato; stir to coat vegetables in spice mixture.

2.Stir in stock; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are almost tender. Stir in chickpeas; simmer, uncovered, about 10 minutes or until vegetables are tender.

3.Meanwhile, make olive and parsley couscous. Bring stock to a boil in medium saucepan. Remove from heat; stir in couscous and butter. Cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in olives and parsley.

4.Stir coriander into tagine. Serve couscous topped with vegetable tagine.

You need a piece of pumpkin weighing approximately 600g for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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