Moroccan Vegetable Tagine with Couscous and Harissa
Vegetable tagine simmered with tomatoes, cinnamon, ginger, harissa, and apricots, served over couscous rehydrated with stock.
- 150 g couscous
- 300 g sweet potato
- 1 medium courgette
- 1 pepper red pepper
- 400 g tinned chopped tomatoes
- 60 g dried apricots
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tbsp harissa paste
- 1 cube vegetable stock cube
- 15 g fresh mint
- 2 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Dissolve stock cube in 200ml boiling water, pour over couscous in a bowl, cover and set aside for 10 minutes
- Step 2
Heat olive oil in a large pan, add diced sweet potato and cook for 5 minutes
- Step 3
Add sliced courgette and red pepper, cook for 3 minutes until starting to soften
- Step 4
Stir in cinnamon, ginger and harissa paste, cook for 1 minute until fragrant
- Step 5
Add chopped tomatoes and halved apricots, bring to a simmer
- Step 6
Cover and cook for 8 minutes until vegetables are tender and sauce has thickened
- Step 7
Season with salt and pepper to taste
- Step 8
Fluff couscous with a fork and serve topped with tagine, garnished with fresh mint
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