Quick & Easy

Vegetable tagine with olive & parsley couscous

A fragrant and herbaceous vegetable tagine with olive & parsley couscous from Australian Women's Weekly.
vegetable tagine with olive & parsley couscous
4
40M

Ingredients

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

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