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
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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
- 1Using mortar and pestle, crush seeds to a fine powder. Sift into small bowl; discard husks.
- 2Heat oil in large saucepan; cook garlic and onion, stirring, until onion softens. Add crushed seeds and spices; cook, stirring, until fragrant.
- 3Add 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.
- 4For 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.
