Vegetable tagine with couscous
10
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Saffron and fresh coriander gives this pumpkin, carrot and zucchini casserole a delicious North African flavour
Ingredients
Dried saffron
2 g, (pinch)
Fresh coriander
20 g, (bunch)
Olive oil
1 tbs
Red onion
1 medium, cut into wedges
Garlic
2 clove(s), crsuhed
Honey
2 tbs
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml)
Butternut pumpkin
350 g, cut into 2cm pieces
Carrot(s)
2 medium, chopped
Zucchini
2 medium, chopped
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
Dry couscous
1 cup(s), (190g)
Flaked almonds
2 tbs, toasted
Instructions
1
Place saffron and 2 tablespoons warm water in a small jug and set aside. Finely chop coriander roots and stems, reserving ½ cup leaves.
2
Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and coriander root and stem mixture and cook for 30 seconds or until fragrant. Stir in saffron mixture, honey and stock.
3
Add pumpkin, carrots and zucchini and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until vegies are just tender. Stir in lentils and couscous. Remove pan from heat and stand, covered, for 5 minutes or until stock has absorbed. Serve vegetable tagine sprinkled with reserved coriander leaves and toasted almonds.
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