Photo of Vegetable tagine with couscous by WW

Vegetable tagine with couscous

12
10
10
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
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)

Pumpkin, butternut, raw

350 g, cut into 2cm pieces

Carrot(s)

2 medium, chopped

Zucchini

2 medium, chopped

Lentils, canned, rinsed, drained

1 can(s), (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.

Notes

TIP: Saffron has a strong flavour, so only use in small amounts.