Name: Vegetable tagine with lemon couscous
Cook time: 60 min
Total time: 60 min
Yield: 6
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

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.

Serves 6

Cook

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

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.

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