Ingredients
olive or canola oil spray
1 onion
chopped
1 tsp ground ginger
2 tsp ground paprika
1 pinch saffron threads
200g sweet potato
chopped
200g potato
chopped
2 cups frozen mixed vegetables
e.g. beans, carrot etc.
400g can crushed tomatoes
1 Vegetable Stock Powder
250 millilitres water
100g dried prunes
1 cup couscous
3 Vegetable Stock Powder
extra, for couscous
3 cups boiling water
for couscous
50g slivered almonds
toasted
Equipment
- 1 Large saucepan
- 1 Large bowl
- 1 Fork
Instructions
- Spray a large saucepan with oil and heat.
- Add onion and spices (ginger, paprika, saffron) and cook over low heat until onion is soft and spices are fragrant.
- Add all the vegetables (sweet potato, potato, mixed vegetables), 1 tsp stock powder, 250ml water and prunes, and simmer, uncovered, for 15 minutes or until potato is tender.
- Meanwhile, place couscous in a large bowl. Combine the 3 cups of boiling water with the extra 3 teaspoons of vegetable stock powder to make a stock. Pour the boiling stock over the couscous and allow to stand covered for 10 minutes or until all liquid is absorbed.
- Toss the couscous lightly using a fork.
- Serve mounds of couscous topped with tagine and sprinkled with toasted almonds.
- Garnish with flat-leaf parsley, if desired.
Notes
Tip
Garnish with flat-leaf parsley, if desired.
