Name: Moroccan barley and vegetable tagine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 teaspoon vegetable or olive oil; 1 red onion, cut into wedges; 1 tablespoon moroccan seasoning; 1 400 gram can diced tomatoes; 2 large chicken stock cubes; 700 gram pumpkin, peeled, cut into 4cm pieces; 1 cup pearl barley, rinsed; 500 gram frozen broad beans, peeled; natural yoghurt, to serve; 2 tablespoon coriander leaves

Moroccan barley and vegetable tagine

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Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

2 teaspoon vegetable or olive oil

1 red onion, cut into wedges

1 tablespoon moroccan seasoning

1 400 gram can diced tomatoes

2 large chicken stock cubes

700 gram pumpkin, peeled, cut into 4cm pieces

1 cup pearl barley, rinsed

500 gram frozen broad beans, peeled

natural yoghurt, to serve

2 tablespoon coriander leaves

Method

1.Heat oil in a large saucepan over moderate heat. Add onion; cook and stir 2 minutes or until softened. Add seasoning; cook and stir 30 seconds or until fragrant.

2.Add tomatoes, crumbled stock cubes, pumpkin, barley and 1 litre (4 cups) water. Bring to the boil. Reduce heat to low; cook, covered, 30 minutes or until pumpkin and barley are tender.

3.Stir in broad beans; cook 2 minutes more or until heated. Serve topped with yoghurt and coriander.

Use frozen peas or broccoli instead of broad beans. To peel frozen broad beans, soak them in boiling water 1-2 minutes. Drain, then peel. Use brown rice instead. Tagine is best made close to serving time.
Note

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Method

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