Vegetable Tagine with nutty fruit couscous (v)

This richly flavoured spicy recipe is my interpretation of the classic Moroccan Berber dish. Guaranteed to convert those who don't like fruit in savoury dishes, or those who find couscous "bland"

Tagine is from North Africa and is named after the special earthenware pot in which it is cooked.  It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that sits on the base during cooking. The cover is so designed to promote the return of all condensation to the bottom to keep the dish moist during cooking. With the cover removed, the base can be taken to the table for serving. These are available from most good cook shops or you can just use a large pan.


Recipe (Serves 4)


Ingredients:


Tagine

• good glug olive oil
• 1 onion, peeled and sliced
• 1 carrot, peeled and chopped thickly
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 1 potato, peeled and cut into large cubes
• 1 sweet potato, peeled and chopped into large cubes
• 1 parsnip, peeled and chopped thickly
• 150g chickpeas (tinned or frozen)
• 2tsp rose harissa paste (see note below)
• 2 preserved lemons, finely chopped and seeds removed (see note below)
• 1tsp chopped fresh ginger
• 1tsp ground cinnamon
• 1tsp ground turmeric
• 1tsp ground coriander
• 25g fresh parsley, chopped (use the stalks ad a few leaves in the tagine and save the rest for the couscous)
• 25g sultanas
• 1 tbsp orange juice (or if you have a satsuma, just squeeze that in)
• 200g passata 

Couscous

• good glug olive oil
• 400g couscous
• 30g pine nuts
• 30g flaked almonds
• 2tsp poppy seeds
• 30g sultanas
• 20g dried cranberries
• rest of the parsley
• grated zest 1/2 lemon
• 2tsp vegetable stock powder (I use Marigold)
• knob of butter

Method:

1. Heat the olive oil in the pan and then cook the onions for 5 minutes until soft
2. Add the ginger, cinnamon, turmeric and coriander and stir for a minute
3. Add the carrot, potato and peppers and cook for a further 2 minutes
4. Add the rose harissa, parsley, preserved lemons, chickpeas, parsnip and sweet potato. Season and stir well
5. Add the passata, orange juice and 300ml water, stir well
6. Bring to the boil, then cover and simmer on a very low heat for 25 minutes, stirring occasionally
7. Heat some olive oil in a large saucepan and then add the pine nuts, almonds and poppy seeds 
8. Stir until lightly browned and then turn off the heat
9. Finely chop together the parsley, sultanas and cranberries then add them to the pan with the couscous, lemon zest and stock powder. Stir well.
10. Once the tagine is ready, turn off the heat and allow to rest while you cook the couscous
11. Pour just enough boiling water onto the couscous to cover it and about a cm above, no more. Stir once then place a lid on the pan and allow it to cook for 5mins (No hob heat is necessary!)
12. Stir the couscous with a fork to separate the grains and add a generous knob of butter.

Tip: You can use any vegetables you like and can use a mixture of fresh coriander and mint in the couscous if you prefer.

Rose petals are one of over forty spices added to give this paste its complex and spicy taste. Harissa was originally a staple of Tunisian cooking but is used throughout North Africa as a seasoning. It has a hot kick to it but the rose petals in the sauce provide a unique balance to the chilli heat.

Preserved lemons can be used in stews and sauces.The flavour is mildly tart but intensely lemony.

Preserved lemons can be used in stews and sauces.The flavor is mildly tart but intensely lemony.