Recipe

Vegetable tagine with lemon couscous

A traditional North African dish, this vegetable tagine is spiced with cumin, coriander, caraway seeds and more, and is divine served with a fragrant lemon couscous.

  • 1 hr cooking
  • Serves 6
  • Print
    Print

Ingredients

Vegetable tagine
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon vegetable oil
  • 3 clove garlic, crushed
  • 2 large brown onions (400g), chopped finely
  • 2 teaspoon sweet paprika
  • 2 teaspoon ground ginger
  • 1 tablespoon tomato paste
  • 2 cup (500ml) water
  • 2 x 425g cans diced tomatoes
  • 600 gram pumpkin, chopped coarsely
  • 8 yellow patty-pan squash (240g), quartered
  • 200 gram baby green beans, trimmed, halved
  • 300 gram can chickpeas, rinsed, drained
Lemon couscous
  • 2 cup (400g) couscous
  • 2 cup (500ml) boiling water
  • 2 teaspoon coarsely grated lemon rind
  • 2 teaspoon lemon juice
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

Vegetable tagine with lemon couscous
  • 1
    Using mortar and pestle, crush seeds to a fine powder. Sift into small bowl; discard husks.
  • 2
    Heat oil in large saucepan; cook garlic and onion, stirring, until onion softens. Add crushed seeds and spices; cook, stirring, until fragrant.
  • 3
    Add paste, the water, undrained tomatoes and pumpkin; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes. Stir in squash, beans and chickpeas; simmer, covered, about 10 minutes or until squash is tender.
  • 4
    For the lemon couscous, combine couscous with the water in large heatproof bowl; cover, stand about 5 minutes or until water is absorbed, fluffing with fork occasionally. Stir in rind, juice and parsley.

More From Women's Weekly Food