VEGETABLE TAGINE

VEGETABLE TAGINE
By: Lorena Uriarte

A hearty Moroccan stew to be served with sweet couscous

Serves: 6 (as part of a meal)
Preparation: 30 minutes (not including chick pea soaking time)
Cooking time 30 - 40 minutes

Equipment: knife, measuring cup, large pot with lid, small bowl for rubbish, wooden spoon, vegetable peeler

Ingredients:

2 brown onion, large cut into 1/8 ths
2 cloves garlic, sliced
1 tsp coriander seeds
1 tsp cumin seeds
1 star anise
1 cinnamon stick, broken in half
¼ bch parsley, washed and left whole
¼ bch coriander, washed and left whole, smash the roots with heavy knife
¼ c olive oil
salt and pepper

1 red capsicum, seeded and cut into large chunks
1 green capsicum, seeded and cut into large chunks
3 carrots, peeled and cut into large chunks
2 large potatoes, peeled and cut into large chunks
2 sweet potatoes or kumera, peeled and cut into large chunks
2 zucchini, cut into 4 pieces
2 celery sticks, cut into large chunks (or fennel if in season)
1 tin tinned tomatoes, whole
1 tin chick peas, drained

1 pinch saffron threads, soaked in half cup warm water
1 litre vegetable stock

Directions:
1. Heat olive oil in a large pot, fry onion gently until translucent, 5 minutes
2. Add the rest of the first list of ingredients and gently fry for a further 2 minutes
3. Add capsicum, carrot, potato and sweet potato and celery, gently colour them whilst stirring for 5- 8 minutes
4. Add tomatoes and chickpeas, place lid on and cook for a further 5- 8 minutes till carrots are slightly coloured and soft to pierce with a knife
5. Add zucchini, saffron and stock.
6. Place lid on and cook gently for 20 minutes till all vegetables are soft and the flavours have developed. Add more water if it is too dry.

To Serve: Serve hot with cous cous or crusty bread

COUS COUS WITH FRUIT AND NUTS
Cous cous is a great compliment to a tagine as it helps mop up the juices

Serves: 6 (as part of a meal)
Preparation: 30 minutes (not including soaking time)
Cooking time 10 minutes

Equipment: knife, measuring cup, large pot with lid, wooden spoon, large fry pan or wok.

Ingredients:

2 cups Cous Cous
2 cups Water
1 Tbsp Olive Oil
Salt and pepper

1 tablespoon Butter
½ cup currants/ raisins soaked in ½ cup warm water
¼ cup dried apricots, finely chopped
¼ cup almonds, slivered
¼ cup pepitas (pumpkin seeds)
1 lemon, zest only
1 cinnamon stick, broken in half
2 bay leaves
¼ c fried onion
1 Tbsp dried dill

¼ c parsley and/or coriander, chopped

Method:
1. Heat water, olive oil, salt and pepper in a large pot
2. Add the cous cous and stir quickly, cover with the lid and remove from the heat
3. After 5 minutes remove lid and fluff gently with a fork. Set aside
4. Melt butter in a large frypan and gently fry all fruit, nuts, seeds and spices for 5 minutes to release their aroma
5. Add cous cous to the frypan and fry gently till warm and mixed through.
6. Stir through chopped fresh herbs

To serve:
Remove cinnamon and bay leaf.
Serve cold as a salad or hot with a tagine or vegetable stew.