Moroccan-style tagine with lemon couscous
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 large, thinly sliced
Fennel
1 large, thinly sliced, fronds reserved
Garlic
2 clove(s)
Ground ginger
1 tsp
Ground coriander
1 tsp
Cinnamon quill
1 whole
Vegetable stock cube
1 individual, to make 350ml of vegetable stock
Zucchini
4 medium, cut into 4cm chunks
Pitted green olives
100 g, pitted, halved
Fresh flat-leaf parsley
2 tbs, chopped, plus extra to serve
Fresh coriander
2 tbs, chopped, plus extra to serve
Dry couscous
1 cup(s), (190g)
Preserved lemon
20 g, quarters, flesh removed, skin finely chopped
Lemon juice
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large flameproof casserole dish with oil and heat over medium heat. Cook onion and fennel, stirring, for 6-8 minutes or until softened. Add garlic, ginger, coriander and cinnamon and cook, stirring, for 1 minute or until fragrant. Add stock, zucchini and olives and bring to the boil. Reduce heat and simmer for 5 minutes. Remove and discard cinnamon stick. Season with salt and pepper and stir in parsley and coriander.
2
Meanwhile, combine couscous and preserved lemon in a large bowl. Add 1 cup (250ml) boiling water. Stir, cover and set aside for 5 minutes or until all the liquid has absorbed. Scrape with a fork to separate grains. Stir through lemon juice and season with salt and pepper.
3
Serve couscous topped with tagine garnished with extra parsley, coriander and reserved fennel fronds.
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