Vegetable Tagine with Couscous
1 hr 15 min · 51 min active · makes 2 pieces · ~4.15 kg · Easy
Vegetable Tagine with Couscous
Moroccan vegetable tagine with carrots and aubergine, slow-cooked with coriander, paprika and honey, served over fluffy couscous.
TOTAL TIME
1 hr 15 min
ACTIVE TIME
51 min
QUANTITY
2 pieces · ~4.15 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/29
Tools0/17
Ingredients0/29 gathered · 4 servings
2piece
4clove
20g
2tsp
2tsp
1tsp
1tsp
1tsp
0.5tsp
3piece
300g
500g
300g400g
1piece
80g
60ml
400g
400ml
0.25tsp
1tbsp
2tsp
1tsp400g
300g
400ml
30g
20g
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 4clove | — | — | |
| 3 | | 20g | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 2tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 3piece | — | — | |
| 11 | | 300g | — | — | |
| 12 | | 500g | — | — | |
| 13 | | 300g | — | — | |
| 14 | 400g | — | — | ||
| 15 | | 1piece | — | — | |
| 16 | | 80g | — | — | |
| 17 | | 60ml | — | — | |
| 18 | | 400g | — | — | |
| 19 | | 400ml | — | — | |
| 20 | | 0.25tsp | — | — | |
| 21 | | 1tbsp | — | — | |
| 22 | | 2tsp | — | — | |
| 23 | | 1tsp | — | — | |
| 24 | 400g | — | — | ||
| 25 | | 300g | — | — | |
| 26 | | 400ml | — | — | |
| 27 | | 30g | — | — | |
| 28 | | 20g | — | — | |
| 29 | | 15g | — | — |
Tools21 items
Serveware1 item
Procedure74 steps
1 of 74
Lay the onions on the chopping board.
Red onion · 2 piece
⏱ 5s
ResultRed onion2 of 74
Cut them in half through the root and peel off the skins.
⏱ 1 min
ResultPeeled onion halves5 of 74
Lay the garlic cloves on the chopping board.
Garlic clove · 4 clove⏱ 5s
ResultGarlic clove6 of 74
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves9 of 74
Lay the ginger on the board.
Fresh ginger · 20 g⏱ 5s
ResultFresh ginger10 of 74
Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.
⏱ 30s
ResultPeeled fresh ginger13 of 74
Put the cumin in a second small bowl.
Ground cumin · 2 tsp
⏱ 5s
ResultGround cumin14 of 74
Add the ground coriander.
Ground coriander · 2 tsp⏱ 5s
ResultGround cumin and ground coriander15 of 74
Add the cinnamon.
Ground cinnamon · 1 tsp⏱ 5s
ResultGround cumin and ground coriander and ground cinnamon16 of 74
Add the turmeric.
Ground turmeric · 1 tsp⏱ 5s
ResultSpices with turmeric17 of 74
Add the paprika.
Sweet paprika · 1 tsp⏱ 5s
ResultSpices with paprika19 of 74
Lay the carrots on the board.
Carrots · 3 piece⏱ 5s
ResultCarrots21 of 74
Cut them on the diagonal into 3 cm chunks.
⏱ 1 min
ResultCarrot chunks23 of 74
Lay the potatoes on the board.
Waxy potatoes · 300 g⏱ 5s
ResultWaxy potatoes27 of 74
Lay the squash on the board.
Butternut squash · 500 g⏱ 5s
ResultButternut squash29 of 74
Halve it with the knife and scoop out the seeds with the spoon.
⏱ 1 min
ResultDeseeded butternut squash32 of 74
Lay the aubergine on the board.
Aubergine · 300 g⏱ 5s
ResultAubergine35 of 74
Lay the 2 courgettes, about 400 g, on the board.
Courgette / Zucchini · 400 g
⏱ 5s
ResultCourgette / Zucchini36 of 74
Trim the ends and cut on the diagonal into 2 cm pieces.
⏱ 1 min
ResultCourgette chunks38 of 74
Lay the preserved lemon on the board.
Preserved lemon · 1 piece⏱ 5s
ResultPreserved lemon39 of 74
Quarter it, scrape out the pulp with the spoon and slice the rind into thin strips.
⏱ 1 min 30s
ResultSliced preserved lemon40 of 74
Put the rind in a third small bowl.
⏱ 5s
ResultSliced preserved lemon42 of 74
Pour the olive oil into the large heavy-based pot.
Extra-virgin olive oil · 60 ml
⏱ 5s
ResultExtra-virgin olive oil43 of 74
Heat over a medium heat.
⏱ 1 min
ResultHot oil45 of 74
Cook for about 8 minutes, stirring, until soft and golden at the edges.
⏱ 8 min
ResultSoft golden onion46 of 74
Add the garlic and ginger and stir for a minute.
⏱ 1 min
ResultOnion, garlic and ginger47 of 74
Add the spices and stir for 90 seconds, until fragrant.
⏱ 1 min 30s
ResultSpiced onion48 of 74
Add the carrots, potatoes and squash and stir to coat.
⏱ 30s
ResultSpiced root vegetables49 of 74
Add the aubergine and courgette.
⏱ 10s
ResultAll the tagine vegetables50 of 74
Add the tomatoes, crushing them with the spoon.
Tinned whole plum tomatoes · 400 g⏱ 30s
ResultVegetables and tomatoes51 of 74
Pour in the stock.
Vegetable stock · 400 ml⏱ 10s
ResultTagine liquid52 of 74
Crumble in the saffron.
Saffron threads · 0.25 tsp⏱ 10s
ResultTagine with saffron53 of 74
Add the honey.
Honey · 1 tbsp⏱ 5s
ResultSweetened tagine54 of 74
Add 1½ teaspoons of the salt.
Salt · 1.5 tsp⏱ 5s
ResultSalted tagine55 of 74
Add the pepper and stir everything together.
Ground black pepper · 1 tsp⏱ 20s
ResultSeasoned tagine56 of 74
Bring to the boil.
⏱ 7 min
ResultBoiling tagine57 of 74
Turn the heat to low and cover.
⏱ 5s
58 of 74
Simmer for 30 minutes, until the potatoes and carrots are almost tender.
⏱ 30 min
ResultSimmered tagine59 of 74
Take off the lid and stir in the drained tinned chickpeas.
Canned chickpeas · 400 g
⏱ 20s
ResultTagine with chickpeas60 of 74
Add the preserved lemon and olives.
⏱ 10s
ResultTagine with lemon and olives61 of 74
Simmer uncovered for 10 minutes more, until a knife slides easily into the potatoes and the sauce has thickened.
⏱ 10 min
ResultVegetable tagineused in step 7762 of 74
Meanwhile, put the couscous in the large mixing bowl.
Couscous · 300 g
⏱ 5s
ResultCouscous63 of 74
Add the rest of the salt.
Salt · 0.5 tsp⏱ 5s
ResultSalted couscous64 of 74
Put 400 ml of water in the small saucepan.
Water · 400 ml
⏱ 10s
ResultWater65 of 74
Bring to the boil.
⏱ 3 min
ResultBoiling water67 of 74
Cover tightly with cling film.
⏱ 10s
68 of 74
Leave for 5 minutes, until the water is absorbed.
⏱ 5 min
ResultSteamed couscous69 of 74
Uncover, add the butter in small pieces and fluff the grains with the fork.
Unsalted butter · 30 g
⏱ 1 min
ResultButtered couscousused in step 7670 of 74
Lay the coriander on the board.
Fresh coriander · 20 g⏱ 5s
ResultFresh coriander71 of 74
Chop the leaves and fine stems roughly.
⏱ 40s
ResultRoughly chopped coriander72 of 74
Put them in the small bowl.
⏱ 5s
ResultRoughly chopped coriander73 of 74
Lay the parsley on the board.
Flat-leaf parsley · 15 g⏱ 5s
ResultFlat-leaf parsleyTotal Time1 hr 15 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultRed onion |
| 2 | Red onionstep 1 | | Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves |
| 3 | Peeled onion halvesstep 2 | | Slice them into thin half-moons.⏱ 3 minResultSliced red onion |
| 4 | Sliced red onionstep 3 |  | Put the onion in the medium bowl.⏱ 5sResultSliced red onionused in step 44 |
| 5 | 4 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 6 | Garlic clovestep 5 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Chop the garlic finely.⏱ 45sResultChopped garlic |
| 8 | Chopped garlicstep 7 | | Put the garlic in the small bowl.⏱ 5sResultChopped garlic |
| 9 | 20 g | | Lay the ginger on the board.⏱ 5sResultFresh ginger |
| 10 | Fresh gingerstep 9 | | Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.⏱ 30sResultPeeled fresh ginger |
| 11 | Peeled fresh gingerstep 10 | | Chop it finely.⏱ 40sResultFinely chopped ginger |
| 12 | Finely chopped gingerstep 11 | | Add it to the garlic.⏱ 5sResultGarlic and gingerused in step 46 |
| 13 | 2 tsp | | Put the cumin in a second small bowl.⏱ 5sResultGround cumin |
| 14 | 2 tsp | | Add the ground coriander.⏱ 5sResultGround cumin and ground coriander |
| 15 | 1 tsp | | Add the cinnamon.⏱ 5sResultGround cumin and ground coriander and ground cinnamon |
| 16 | 1 tsp | | Add the turmeric.⏱ 5sResultSpices with turmeric |
| 17 | 1 tsp | | Add the paprika.⏱ 5sResultSpices with paprika |
| 18 | 0.5 tsp | | Add the cayenne.⏱ 5sResultTagine spicesused in step 47 |
| 19 | 3 piece | | Lay the carrots on the board.⏱ 5sResultCarrots |
| 20 | Carrotsstep 19 |  | Peel the carrots on the chopping board⏱ 1 minResultPeeled carrots |
| 21 | Peeled carrotsstep 20 | | Cut them on the diagonal into 3 cm chunks.⏱ 1 minResultCarrot chunks |
| 22 | Carrot chunksstep 21 |  | Put them in the large bowl.⏱ 10sResultCarrot chunks |
| 23 | 300 g | | Lay the potatoes on the board.⏱ 5sResultWaxy potatoes |
| 24 | Waxy potatoesstep 23 | | Peel the waxy potatoes⏱ 1 min 30sResultPeeled potatoes |
| 25 | Peeled potatoesstep 24 | | Cut them into 3 cm chunks.⏱ 1 minResultPotato chunks |
| 26 | Potato chunksstep 25 | | Add them to the bowl.⏱ 10sResultCarrot and potato |
| 27 | 500 g | | Lay the squash on the board.⏱ 5sResultButternut squash |
| 28 | Butternut squashstep 27 | | Peel the butternut squash⏱ 2 minResultPeeled butternut squash |
| 29 | Peeled butternut squashstep 28 | | Halve it with the knife and scoop out the seeds with the spoon.⏱ 1 minResultDeseeded butternut squash |
| 30 | Deseeded butternut squashstep 29 | | Cut it into 3 cm chunks.⏱ 1 min 30sResultSquash chunks |
| 31 | Squash chunksstep 30 | | Add them to the bowl.⏱ 10sResultRoot vegetablesused in step 48 |
| 32 | 300 g | | Lay the aubergine on the board.⏱ 5sResultAubergine |
| 33 | Auberginestep 32 | | Trim the stalk and cut into 3 cm chunks.⏱ 1 minResultAubergine chunks |
| 34 | Aubergine chunksstep 33 | | Put them in a second medium bowl.⏱ 10sResultAubergine chunks |
| 35 | 400 g | | Lay the 2 courgettes, about 400 g, on the board.⏱ 5sResultCourgette / Zucchini |
| 36 | Courgette / Zucchinistep 35 | | Trim the ends and cut on the diagonal into 2 cm pieces.⏱ 1 minResultCourgette chunks |
| 37 | Courgette chunksstep 36 | | Add them to the aubergine.⏱ 10sResultAubergine and courgetteused in step 49 |
| 38 | 1 piece | | Lay the preserved lemon on the board.⏱ 5sResultPreserved lemon |
| 39 | Preserved lemonstep 38 | | Quarter it, scrape out the pulp with the spoon and slice the rind into thin strips.⏱ 1 min 30sResultSliced preserved lemon |
| 40 | Sliced preserved lemonstep 39 | | Put the rind in a third small bowl.⏱ 5sResultSliced preserved lemon |
| 41 | 80 g | | Add the olives.⏱ 5sResultLemon and olivesused in step 60 |
| 42 | 60 ml | | Pour the olive oil into the large heavy-based pot.⏱ 5sResultExtra-virgin olive oil |
| 43 | — | | Heat over a medium heat.⏱ 1 minResultHot oil |
| 44 | Sliced red onionstep 4 | | Add the onion.⏱ 10sResultOnion in oil |
| 45 | — | | Cook for about 8 minutes, stirring, until soft and golden at the edges.⏱ 8 minResultSoft golden onion |
| 46 | Garlic and gingerstep 12 | | Add the garlic and ginger and stir for a minute.⏱ 1 minResultOnion, garlic and ginger |
| 47 | Tagine spicesstep 18 | | Add the spices and stir for 90 seconds, until fragrant.⏱ 1 min 30sResultSpiced onion |
| 48 | Root vegetablesstep 31 | | Add the carrots, potatoes and squash and stir to coat.⏱ 30sResultSpiced root vegetables |
| 49 | Aubergine and courgettestep 37 | | Add the aubergine and courgette.⏱ 10sResultAll the tagine vegetables |
| 50 | 400 g | | Add the tomatoes, crushing them with the spoon.⏱ 30sResultVegetables and tomatoes |
| 51 | 400 ml | | Pour in the stock.⏱ 10sResultTagine liquid |
| 52 | 0.25 tsp | | Crumble in the saffron.⏱ 10sResultTagine with saffron |
| 53 | 1 tbsp | | Add the honey.⏱ 5sResultSweetened tagine |
| 54 | 1.5 tsp | | Add 1½ teaspoons of the salt.⏱ 5sResultSalted tagine |
| 55 | 1 tsp | | Add the pepper and stir everything together.⏱ 20sResultSeasoned tagine |
| 56 | — | | Bring to the boil.⏱ 7 minResultBoiling tagine |
| 57 | — | | Turn the heat to low and cover.⏱ 5s |
| 58 | — | | Simmer for 30 minutes, until the potatoes and carrots are almost tender.⏱ 30 minResultSimmered tagine |
| 59 | 400 g | | Take off the lid and stir in the drained tinned chickpeas.⏱ 20sResultTagine with chickpeas |
| 60 | Lemon and olivesstep 41 | | Add the preserved lemon and olives.⏱ 10sResultTagine with lemon and olives |
| 61 | — | | Simmer uncovered for 10 minutes more, until a knife slides easily into the potatoes and the sauce has thickened.⏱ 10 minResultVegetable tagineused in step 77 |
| 62 | 300 g | | Meanwhile, put the couscous in the large mixing bowl.⏱ 5sResultCouscous |
| 63 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSalted couscous |
| 64 | 400 ml | | Put 400 ml of water in the small saucepan.⏱ 10sResultWater |
| 65 | — | | Bring to the boil.⏱ 3 minResultBoiling water |
| 66 | Boiling waterstep 65 | | Pour it over the couscous and stir once.⏱ 15sResultCouscous in water |
| 67 | — | | Cover tightly with cling film.⏱ 10s |
| 68 | — | | Leave for 5 minutes, until the water is absorbed.⏱ 5 minResultSteamed couscous |
| 69 | 30 g | | Uncover, add the butter in small pieces and fluff the grains with the fork.⏱ 1 minResultButtered couscousused in step 76 |
| 70 | 20 g | | Lay the coriander on the board.⏱ 5sResultFresh coriander |
| 71 | Fresh corianderstep 70 | | Chop the leaves and fine stems roughly.⏱ 40sResultRoughly chopped coriander |
| 72 | Roughly chopped corianderstep 71 | | Put them in the small bowl.⏱ 5sResultRoughly chopped coriander |
| 73 | 15 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 74 | Flat-leaf parsleystep 73 | | Chop the leaves roughly.⏱ 40sResultRoughly chopped parsley |
| Total Time | 1 hr 15 min | ||
Serving
- Add it to the coriander.
- Divide the couscous between 4 deep bowls.
- Ladle the tagine over.
- Scatter the herbs over and serve.
Nutritionper serving
Estimated · pre-cooking · 97% ingredients covered
| Nutrient | Per serving |
|---|---|
| 895kcal | |
| 26g | |
| 28g | |
| 7g | |
| 141g | |
| 23g | |
| 23g | |
| 3,039mg |
Ingredients0/29
Tools0/17
Recipe
Vegetable Tagine with Couscous
Moroccan vegetable tagine with carrots and aubergine, slow-cooked with coriander, paprika and honey, served over fluffy couscous.
What you’ll doYou will soften onions, garlic and ginger in oil, then bloom a blend of warm spices until fragrant. Add root vegetables and squash, simmer until nearly tender, then finish with chickpeas, preserved lemon and olives. Meanwhile, you will hydrate couscous with boiling water, then work in butter to separate the grains. Serve the tagine ladled over and around the couscous mound.
Serves4
Total1 hr 15 min
LevelMedium
Ingredients
- Red onion2 piece
- Garlic clove4 clove
- Fresh ginger20 g
- Ground cumin2 tsp
- Ground coriander2 tsp
- Ground cinnamon1 tsp
- Ground turmeric1 tsp
- Sweet paprika1 tsp
- Cayenne pepper0.5 tsp
- Carrots3 piece
- Waxy potatoes300 g
- Butternut squash500 g
- Aubergine300 g
- Courgette / Zucchini400 g
- Preserved lemon1 piece
- Green olives80 g
- Extra-virgin olive oil60 ml
- Tinned whole plum tomatoes400 g
- Vegetable stock400 ml
- Saffron threads0.25 tsp
- Honey1 tbsp
- Salt2 tsp
- Ground black pepper1 tsp
- Canned chickpeas400 g
- Couscous300 g
- Water400 ml
- Unsalted butter30 g
- Fresh coriander20 g
- Flat-leaf parsley15 g
Tools
Large heavy based potPot lidSpoonGarlic bowl (small bowl)Tagine bowl (small bowl)Preserved lemon bowl (small bowl)Tagine herbs bowl (small bowl)Large mixing bowlSmall saucepanChef's knifeRed onion bowl (medium bowl)Aubergine chunks bowl (medium bowl)Large bowlCling filmWooden spoonParing knifeDeep bowlPeelerLadleForkChopping board
Method
1
Lay the onions on the chopping board.
5sChopping boardRed onion · 2 piece
2
Cut them in half through the root and peel off the skins.
1 minChopping board, Chefs knifeRed onion · step 1
3
Slice them into thin half-moons.
3 minChopping board, Chefs knifePeeled onion halves · step 2
4
Put the onion in the medium bowl.
Result · Sliced red onion · used in step 44
5sRed onion bowl (medium bowl)Sliced red onion · step 3
5
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 4 clove
6
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 5
7
Chop the garlic finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 6
8
Put the garlic in the small bowl.
5sGarlic bowl (small bowl)Chopped garlic · step 7
9
Lay the ginger on the board.
5sChopping boardFresh ginger · 20 g
10
Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.
30sChopping board, Chefs knifeFresh ginger · step 9
11
Chop it finely.
40sChopping board, Chefs knifePeeled fresh ginger · step 10
12
Add it to the garlic.
Result · Garlic and ginger · used in step 46
5sGarlic bowl (small bowl)Finely chopped ginger · step 11
13
Put the cumin in a second small bowl.
5sTagine bowl (small bowl)Ground cumin · 2 tsp
14
Add the ground coriander.
5sTagine bowl (small bowl)Ground coriander · 2 tsp
15
Add the cinnamon.
5sTagine bowl (small bowl)Ground cinnamon · 1 tsp
16
Add the turmeric.
5sTagine bowl (small bowl)Ground turmeric · 1 tsp
17
Add the paprika.
5sTagine bowl (small bowl)Sweet paprika · 1 tsp
18
Add the cayenne.
Result · Tagine spices · used in step 47
5sTagine bowl (small bowl)Cayenne pepper · 0.5 tsp
19
Lay the carrots on the board.
5sChopping boardCarrots · 3 piece
20
Peel the carrots on the chopping board
1 minPeelerCarrots · step 19
21
Cut them on the diagonal into 3 cm chunks.
1 minChopping board, Chefs knifePeeled carrots · step 20
22
Put them in the large bowl.
10sLarge bowlCarrot chunks · step 21
23
Lay the potatoes on the board.
5sChopping boardWaxy potatoes · 300 g
24
Peel the waxy potatoes
1 min 30sChopping board, PeelerWaxy potatoes · step 23
25
Cut them into 3 cm chunks.
1 minChopping boardPeeled potatoes · step 24
26
Add them to the bowl.
10sLarge bowlPotato chunks · step 25
27
Lay the squash on the board.
5sChopping boardButternut squash · 500 g
28
Peel the butternut squash
2 minChopping board, PeelerButternut squash · step 27
29
Halve it with the knife and scoop out the seeds with the spoon.
1 minChopping board, Chefs knife, SpoonPeeled butternut squash · step 28
30
Cut it into 3 cm chunks.
1 min 30sChopping board, Chefs knifeDeseeded butternut squash · step 29
31
Add them to the bowl.
Result · Root vegetables · used in step 48
10sLarge bowlSquash chunks · step 30
32
Lay the aubergine on the board.
5sChopping boardAubergine · 300 g
33
Trim the stalk and cut into 3 cm chunks.
1 minChopping board, Chefs knifeAubergine · step 32
34
Put them in a second medium bowl.
10sAubergine chunks bowl (medium bowl)Aubergine chunks · step 33
35
Lay the 2 courgettes, about 400 g, on the board.
5sChopping boardCourgette / Zucchini · 400 g
36
Trim the ends and cut on the diagonal into 2 cm pieces.
1 minChopping board, Chefs knifeCourgette / Zucchini · step 35
37
Add them to the aubergine.
Result · Aubergine and courgette · used in step 49
10sAubergine chunks bowl (medium bowl)Courgette chunks · step 36
38
Lay the preserved lemon on the board.
5sChopping boardPreserved lemon · 1 piece
39
Quarter it, scrape out the pulp with the spoon and slice the rind into thin strips.
1 min 30sChopping board, Chefs knifePreserved lemon · step 38
40
Put the rind in a third small bowl.
5sPreserved lemon bowl (small bowl)Sliced preserved lemon · step 39
41
Add the olives.
Result · Lemon and olives · used in step 60
5sPreserved lemon bowl (small bowl)Green olives · 80 g
42
Pour the olive oil into the large heavy-based pot.
5sLarge heavy based potExtra-virgin olive oil · 60 ml
43
Heat over a medium heat.
1 minLarge heavy based pot
44
Add the onion.
10sLarge heavy based potSliced red onion · step 4
45
Cook for about 8 minutes, stirring, until soft and golden at the edges.
8 minLarge heavy based pot, Wooden spoon
46
Add the garlic and ginger and stir for a minute.
1 minLarge heavy based potGarlic and ginger · step 12
47
Add the spices and stir for 90 seconds, until fragrant.
1 min 30sLarge heavy based pot, Wooden spoonTagine spices · step 18
48
Add the carrots, potatoes and squash and stir to coat.
30sLarge heavy based pot, Wooden spoonRoot vegetables · step 31
49
Add the aubergine and courgette.
10sLarge heavy based potAubergine and courgette · step 37
50
Add the tomatoes, crushing them with the spoon.
30sLarge heavy based pot, Wooden spoonTinned whole plum tomatoes · 400 g
51
Pour in the stock.
10sLarge heavy based potVegetable stock · 400 ml
52
Crumble in the saffron.
10sLarge heavy based potSaffron threads · 0.25 tsp
53
Add the honey.
5sLarge heavy based potHoney · 1 tbsp
54
Add 1½ teaspoons of the salt.
5sLarge heavy based potSalt · 1.5 tsp
55
Add the pepper and stir everything together.
20sLarge heavy based pot, Wooden spoonGround black pepper · 1 tsp
56
Bring to the boil.
7 minLarge heavy based pot
57
Turn the heat to low and cover.
5sLarge heavy based pot, Pot lid
58
Simmer for 30 minutes, until the potatoes and carrots are almost tender.
30 minLarge heavy based pot
59
Take off the lid and stir in the drained tinned chickpeas.
20sLarge heavy based pot, Pot lidCanned chickpeas · 400 g
60
Add the preserved lemon and olives.
10sLarge heavy based potLemon and olives · step 41
61
Simmer uncovered for 10 minutes more, until a knife slides easily into the potatoes and the sauce has thickened.
Result · Vegetable tagine · used in step 77
10 minLarge heavy based pot, Paring knife
62
Meanwhile, put the couscous in the large mixing bowl.
5sLarge mixing bowlCouscous · 300 g
63
Add the rest of the salt.
5sLarge mixing bowlSalt · 0.5 tsp
64
Put 400 ml of water in the small saucepan.
10sSmall saucepanWater · 400 ml
65
Bring to the boil.
3 minSmall saucepan
66
Pour it over the couscous and stir once.
15sLarge mixing bowl, ForkBoiling water · step 65
67
Cover tightly with cling film.
10sLarge mixing bowl, Cling film
68
Leave for 5 minutes, until the water is absorbed.
5 minLarge mixing bowl
69
Uncover, add the butter in small pieces and fluff the grains with the fork.
Result · Buttered couscous · used in step 76
1 minLarge mixing bowl, Cling film, ForkUnsalted butter · 30 g
70
Lay the coriander on the board.
5sChopping boardFresh coriander · 20 g
71
Chop the leaves and fine stems roughly.
40sChopping board, Chefs knifeFresh coriander · step 70
72
Put them in the small bowl.
5sTagine herbs bowl (small bowl)Roughly chopped coriander · step 71
73
Lay the parsley on the board.
5sChopping boardFlat-leaf parsley · 15 g
74
Chop the leaves roughly.
40sChopping board, Chefs knifeFlat-leaf parsley · step 73
75
Add it to the coriander.
Result · Tagine herbs · used in step 78
5sTagine herbs bowl (small bowl)Roughly chopped parsley · step 74
76
Divide the couscous between 4 deep bowls. → Into 4 equal portions
40sDeep bowl, ForkButtered couscous · step 69
77
Ladle the tagine over. → Into 4 equal portions
1 minDeep bowl, LadleVegetable tagine · step 61
78
Scatter the herbs over and serve.
Result · Vegetable Tagine with Couscous
15sDeep bowlTagine herbs · step 75
Printed 6 October 2026