Vegetarian Tagine

We have made this in work and have to say it was lovely 

Ingredients

Vegetarian

∙ Makes 6

Produce

• 1 Aubergine, medium
• 1 Butternut squash, small large
• 2 Carrots, large
• 1 400 g (14 oz) tin Chickpeas
• 2 tsp Coriander, ground
• 1 Courgette
• 10 Dried apricots
• 5 cloves Garlic
• 1 Lemon, juice of
• 1 small handful Mint, fresh
• 1 Red bell pepper, large
• 1 Red onion
• 1 400 g (14oz) tin Tomatoes
• 1 Yellow bell pepper, large

Canned goods

• 2 tbsp Tomato puree
• 400 ml Vegetable stock
• 480 ml Vegetable stock, hot

Condiments

• 4 tbsp Harissa spread
• 1 tbsp Honey/agave nectar

Pasta & grains

• 300 g Couscous, dried

Baking & spices

• 1 tsp Cinnamon, ground
• 2 Salt and pepper
• 1/2 tsp Turmeric

Oils & vinegars

• 2 tbsp Olive oil

Nuts & seeds

• 1 large handful Almonds, toasted flaked
• 2 tsp Cumin, ground

• Instructions

  1. To make the tagine, heat the olive oil in a large, wide pan over a medium heat; add the onion, aubergine, carrots, peppers, butternut squash and courgette. Cook, stirring regularly, for 10-15 minutes until the vegetables have started to soften and are lightly browned.
  2. Add the garlic, tomato purée, coriander, cumin, cinnamon and turmeric and cook for 2 more minutes whilst stirring.
  3. Add the harissa, honey, chopped tomatoes, vegetable stock and apricots. Give it a good stir then put the lid on the pan, turn the heat down to low and leave to cook gently for about 45 minutes to 1 hour until all of the vegetables have softened.
  4. Season to taste with salt and pepper and stir in a handful of chopped mint.
  5. To make the couscous, place the dry couscous in a large bowl; add the vegetable stock, chickpeas and harissa and give it a stir. Cover the bowl with a clean tea towel and leave for 15 minutes.
  6. Add the lemon juice to taste, some toasted flaked almonds and salt and pepper to taste.