Date & Aubergine Tagine with Couscous with Toasted Almonds & fresh Mint - V
A Tagine is a North African stew named after the traditional earthenware cooking pot with a conical lid. Tagines are always served on top of a large mound of steaming couscous.
Serves: 4/6
Dietary: Vegan
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, peeled & chopped
- 1 red chilli, halved & de-seeded
- 1/2 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 cinnamon stick
- 1 bay leaf
- 1 large potato, peeled & chopped into bite sized pieces
- 600ml boiling water
- 1 small aubergine, chopped into same sized pieces
- 200g squash, peeled & chopped into same sized pieces
- 100g dates chopped in half
- 1 tablespoon lemon juice
- salt & freshly ground black pepper
- fresh chopped parsley
Method for Date & Aubergine Tagine
- Heat the olive oil in a wok or large casserole & fry the onion until translucent.
- Add the garlic, chilli & spices & stir-fry for a few minutes, until the spices are fragrant.
- Add the potato & stir-fry for a couple of minutes.
- Pour in the boiling water, enough to cover, bring to the boil & simmer gently for 10 minutes.
- Add the aubergine & the squash & simmer until all the vegetables are tender, about 10 minutes, & the sauce has thickened.
- Add the dates, take off the heat & leave for a couple of hours to let the spices infuse the sweet dates.
- Remove the cinnamon stick, chilli & bay leaf.
- Add the lemon juice & season with salt & freshly ground black pepper.
- Garnish with plenty of freshly chopped parsley.
- Serve the couscous piled onto a serving dish & top with the tagine.
Couscous with Toasted Almonds & fresh Mint
Ingredients
- 200gm couscous
- 300ml boiling water
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- 50g flaked almonds, toasted
- chopped fresh mint
- salt & freshly ground black pepper
Method for Couscous
- Place the couscous in a large heat-proof bowl & mix in the turmeric.
- Pour on the boiling water, stir in the olive oil.
- Leave to stand, until all the water has been absorbed.
- Fluff up the couscous with a fork.
- Season to taste & add the toasted almonds & chopped fresh mint.
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