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Vegetable tagine salad
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Wholesome vegetarian tagine salad: family favorite!
Ingredients:
  • 1/2 butternut pumpkin, peeled, chopped into 2cm pieces (to give 300g)
  • 1 carrot, sliced 2cm thick
  • 1 zucchini, sliced 2cm thick
  • 400g can chickpeas, rinsed, drained
  • 40.00 ml Moroccan seasoning (see note)
  • 80ml olive oil
  • 200g couscous
  • 375ml vegetable stock
  • Zest and juice of 1 lemon
  • 250g punnet cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1/2 bunch mint, leaves picked
  • 1/2 bunch coriander, leaves picked
  • 40.00 ml flaked almonds, toasted
  • 170g tub tzatziki
Instructions:
  • Preheat your oven to 200°C, then prepare a baking tray by lining it with baking paper.
  • Combine pumpkin, carrot, zucchini, chickpeas, Moroccan seasoning, and 2 tablespoons of oil in a large bowl. Mix until the vegetables are fully coated. Spread evenly on a baking tray and roast for 20-25 minutes until golden and fork-tender.
  • In a large heatproof bowl, add the couscous. Pour the hot stock over it, cover with plastic wrap, and let it sit for 5 minutes. Fluff the grains with a fork to separate. Whisk together lemon juice, zest, and the remaining 2 tablespoons of oil.
  • Combine the dressing with the couscous, then delicately mix in the roasted vegetables, cherry tomatoes, onion, mint, and coriander.
  • Plate the salad elegantly, generously sprinkle the toasted almonds over the top, and serve with a side of creamy tzatziki.

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