Name: Vegetable tagine with olive & parsley couscous
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 red onion (170g), sliced thinly; 2 clove garlic, crushed; 1 teaspoon dried chilli flakes; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1 teaspoon cumin seeds; 500 gram pumpkin, chopped coarsely; 2 potatoes (400g), chopped coarsely; 2 1/2 cup (625ml) vegetable stock; 300 gram can chickpeas, rinsed, drained; 1/2 cup coarsely chopped fresh coriander; 1 1/2 cup (375ml) vegetable stock; 1 1/2 cup (300g) couscous; 30 gram butter; 1 1/3 cup (200g) seeded kalamata olives; 1/2 cup coarsely chopped fresh flat-leaf parsley

Ingredients

1 tablespoon olive oil

1 red onion (170g), sliced thinly

2 clove garlic, crushed

1 teaspoon dried chilli flakes

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 teaspoon cumin seeds

500 gram pumpkin, chopped coarsely

2 potatoes (400g), chopped coarsely

2 1/2 cup (625ml) vegetable stock

300 gram can chickpeas, rinsed, drained

1/2 cup coarsely chopped fresh coriander

1 1/2 cup (375ml) vegetable stock

1 1/2 cup (300g) couscous

30 gram butter

1 1/3 cup (200g) seeded kalamata olives

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in medium saucepan; cook onion, garlic and chilli, stirring, until onion softens. Add spices and seeds; cook, stirring, until mixture is fragrant. Add pumpkin and potato; stir to coat vegetables in spice mixture.

2.Stir in stock; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are almost tender. Stir in chickpeas; simmer, uncovered, about 10 minutes or until vegetables are tender.

3.Meanwhile, make olive and parsley couscous. Bring stock to a boil in medium saucepan. Remove from heat; stir in couscous and butter. Cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in olives and parsley.

4.Stir coriander into tagine. Serve couscous topped with vegetable tagine.

You need a piece of pumpkin weighing approximately 600g for this recipe.
Note

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