Name: Couscous with vegetable tagine
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 1
Cuisine: african
Ingredients: olive oil; 1 onion, thickly sliced; 1 red capsicum, seeded and roughly chopped; 4 eggplant, sliced; 2 zucchini, halved lengthways, sliced; 2 garlic cloves, crushed; 2.50 gm ground cumin; Mutti Whole Peeled Tomatoes 400g; 300g couscous; 500.00 gm boiling water; salt; pepper; 400g can chickpeas, rinsed and drained; 62.50 ml chopped coriander; chopped flat-leaf parsley, to serve

Couscous with vegetable tagine

0 Likes

Prep Time:
10 minutes

Cook Time:
16 minutes

Total Time:
26 minutes

Whip up a hearty vegetarian winter tagine in under 30 minutes.

Ingredients:

olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 eggplant, sliced
2 zucchini, halved lengthways, sliced
2.50 gm ground cumin
Mutti Whole Peeled Tomatoes 400g
300g couscous
500.00 gm boiling water
salt
pepper
400g can chickpeas, rinsed and drained
62.50 ml chopped coriander
chopped flat-leaf parsley, to serve

Instructions:

In a large deep frying pan over medium-low heat, heat a drizzle of olive oil. Saute onion, capsicum, eggplant, and zucchini for 2-3 minutes. Stir in garlic and cumin, then add canned tomatoes. Season with salt and pepper. Simmer for 8-10 minutes until vegetables are tender.
Place couscous in a large heatproof bowl and add 2 cups of boiling water. Cover with plastic wrap and let it sit for 5 minutes. Uncover the couscous, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and fluff it up with a fork to separate the grains.
Once the veggies are tender, mix in the chickpeas and coriander and cook for 2 minutes to heat them up.
Top the fluffy couscous with the rich vegetable tagine and sprinkle with fresh chopped flat-leaf parsley for a delightful presentation.

We use cookies

Similar Recipes

Vegetable tagine with prunes & couscous

Vegetable tagine with yellow split peas

Winter vegetable tagine

Simon Pegg's lamb tagine

Seven-veg tagine