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Vegetable tagine with prunes & couscous
Vegetable tagine with prunes & couscous
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • 60g (3 tbsp) butter or margarine
  • 1 medium white onion, roughly chopped
  • 1 tsp ground turmeric
  • 2.50 gm ground cumin
  • 300g orange sweet potato (kumara), peeled, cubed
  • 2 small zucchini, cut into 5mm-thick slices
  • 1 300g can chickpeas, drained
  • 1 425g can peeled whole tomatoes, undrained, roughly chopped
  • 85g (1/2 cup) pitted prunes
  • 125mls (1/2 cup) chicken style liquid stock
  • 1 500g pkt couscous
  • 500mls (2 cups) boiling water
Instructions:
  • Melt 40g (2 tablespoons) of butter or margarine in a large frying pan over medium heat. Sauté the onion and garlic until the onion is softened, about 2-3 minutes. Add turmeric, cumin, sweet potato, and zucchini. Stir well to coat the vegetables in spices and cook for another 2-3 minutes. Add chickpeas, undrained tomatoes, prunes, and stock. Cover and simmer over medium-low heat, stirring occasionally, until the sweet potato is tender, about 15-18 minutes.
  • Place couscous in a heat-resistant bowl, then pour boiling water over while stirring with a fork. Cover and let stand for 5 minutes until all liquid is absorbed. Fluff with a fork to separate grains, then mix in the rest of the butter. Serve with the vegetable tagine.

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