1 tbspn MCT Oil
2 onions chopped
1 tspn ground ginger
2 tspns paprika
2 tspns ground cumin
1 cinnamon stick
pinch saffron threads
1.5kg vegetables (carrot, eggplant, potato, pumpkin) cut into large chunks
400g can tomatoes
1/2 preserved lemon, rinsed, flesh and pith removed, thinly sliced
1 cup vegetable sock
100g dried pears halved
50g pitted prunes
2 zucchini cut into large chunks
3 tbspn Chopped fresh flat leaf parsley
300g instant couscous
1 tspn grated orange rind
Preheat the oven to moderate 180C(350F). Heat the oil in a large, flameproof casserole dish
add the onion and spices, and cook for 5 minutes or until soft. Add the vegetables and cook
until soft. Add the tomato, lemon, stock, pear and prunes. Cover and bake for 30 minutes.
Add the zucchini and cook for a further 15 minutes or until tender. Stir in half of the parsley.
Meanwhile cover the couscous with 2 cups boiling water, stir in the rind and leave until the
water is absorbed. Fluff up with a fork. Stir the remaining parsley through the vegetables and
serve. Serve the tagine on a bed of couscous
2 onions chopped
1 tspn ground ginger
2 tspns paprika
2 tspns ground cumin
1 cinnamon stick
pinch saffron threads
1.5kg vegetables (carrot, eggplant, potato, pumpkin) cut into large chunks
400g can tomatoes
1/2 preserved lemon, rinsed, flesh and pith removed, thinly sliced
1 cup vegetable sock
100g dried pears halved
50g pitted prunes
2 zucchini cut into large chunks
3 tbspn Chopped fresh flat leaf parsley
300g instant couscous
1 tspn grated orange rind
Preheat the oven to moderate 180C(350F). Heat the oil in a large, flameproof casserole dish
add the onion and spices, and cook for 5 minutes or until soft. Add the vegetables and cook
until soft. Add the tomato, lemon, stock, pear and prunes. Cover and bake for 30 minutes.
Add the zucchini and cook for a further 15 minutes or until tender. Stir in half of the parsley.
Meanwhile cover the couscous with 2 cups boiling water, stir in the rind and leave until the
water is absorbed. Fluff up with a fork. Stir the remaining parsley through the vegetables and
serve. Serve the tagine on a bed of couscous
Little Leakers
Vegetable Tagine