The tagine is a lovely way to use the sweet potato's and zucchinis in this weeks veggie box. It also has potatoes and chickpeas so it could be a full meal on its own without the couscous. The spices are all available in the co-op, as is the couscous. It makes pretty tasty leftovers for lunch too.
Ingredients
- 2 tbspn Extra Light Olive Oil or other vegetable oil
- Brown Onion
- 1 tspn Cumin Seeds Ground
- 1 tspn Freshly Chopped Chilli (replace with ground dried chilli to taste if not available)
- 1 tspn Coriander, Ground
- 1 tspn Turmeric, ground
- 1 cinnamon stick
- 1 tspn Freshly Crushed Garlic
- 1 cup small Sweet Potato, cut into approx 2cm cubes
- 1 medium Potatoes, cut in to approx 2cm cubes
- 1 Large Zucchini, sliced thickly
- 425 g Crushed Tomatoes
- 1 tin chickpeas, undrained
- 1/2 a preserved lemon, roughtly chopped (optional, but very tasty)
- half a cup of kalamata olives
- 1/2 cup Coriander leaves
- For cousoucs: 2 cups couscous, 2 cups water, margarine (vegan) or butter (non-vegan)
Method
- Heat oil in large, heavy based saucepan. Stir in onion, cumin, garlic, chilli, cumin, coriander and turmeric. Stir over moderate heat for 2 minutes until fragrant.
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Stir in potato and sweet potato cubes. Continue stirring over moderate heat until well coated and browned.
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Add tomatoes and undrained chick peas to pan. Reduce heat and simmer, covered, for 10 minutes. Add zucchini and continue to simmer for further 10 to 15 minutes, or until vegetables are tender. Stir occasionally.
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Prepare cous cous (soak in boiling water or hot veggie stock, stir through butter or margarine, fluff with fork)
Serve cous cous in large warmed bowls. Top with tagine and coriander leaves.