Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 350 Fdry Fry The Cumin Amp Coriander Seeds In A Pan Until You Can Smell Them Toasting Then Crush Them With The Ba...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : August 17, 2022

Step:

  1. Preheat the oven to gas 4 / 180C / 350°F

  2. Dry fry the cumin & coriander seeds in a pan until you can smell them toasting, then crush them with the back of a spoon

    Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF recipe step 2 photo
  3. Add in the tomatoes, harissa paste and 600mls water and bring to the boil

    Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF recipe step 3 photo
  4. Add the sliced vegetables and the chickpeas, then stir in the turmeric and season well with salt & pepper

    Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF recipe step 4 photo
  5. Transfer the mixture into a large tagine or casserole dish and cook covered for an hour or until the vegetables are tender

    Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF recipe step 5 photo
  6. Put the couscous in a bowl, stir in 350mls boiling water, cover and let stand for 15 minutes. If it looks a little dry add the other 50mls boiling water

  7. When the water has all been absorbed, stir in the lemon oil and fluff up the couscous with a fork

    Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF recipe step 7 photo
  8. Serve the tagine over the couscous. It's a nice touch to garnish with fresh coriander leaves or to mix some through the couscous

    Vickys Moroccan-Style Root Vegetable Tagine, GF DF EF SF NF recipe step 8 photo
  9. Try my moroccan mint tea, served cold over ice with this meal!


Ingredients

  1. 2 tsp cumin seeds
  2. 2 tsp coriander seeds
  3. 800 grams (2x400g cans) chopped tomatoes
  4. 600 ml water
  5. 1 tsp harissa paste or extra if you like more heat
  6. 4 leeks, sliced
  7. 4 courgettes, sliced
  8. 4 carrots, sliced
  9. 400 grams can chickpeas, drained
  10. 2 tsp turmeric
  11. 1 salt & freshly ground pepper to taste
  12. 300 grams corn cous cous (gluten free)
  13. 400 ml boiling water for the cous cous
  14. 2 tbsp lemon infused olive oil

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