Ingredients
- 1 teaspoon saffron (a pinch was specified)
- 4 cloves of garlic
- 4 cm piece of ginger
- Olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ras el hanout
- 1 tablespoon sun-dried tomato paste
- 2.5 kilograms mixed vegetables, such as aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash,
- Peppers, mixed colours
- 400 grams chickpeas, can
- 100 grams dried apricots
- 1 lemon, preserved
- 300 grams couscous
- 15 grams herbs, mixed such as dill, mint, flat-leaf parsley
- 20 grams flaked almonds
How to Make
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Step 1: Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
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Step 2: Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout and add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water.
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Step 3: Trim and prepare the vegetables as necessary, then chop into large chunks, adding them to the pan as you go and then tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper and bring to the boil, cover, reduce the heat to low and simmer for 45 minutes, or until tender, stirring occasionally.
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Step 4: When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top and lave for 10 minutes, then fluff with a fork.
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Step 5: Pick the herb leaves and toast the almonds.
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Step 6: Serve the tagine and couscous sprinkled with the almonds and herbs.
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Step 7: Delicious served with harissa-rippled yoghurt.
We hope you enjoy this recipe!
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