Vegetable Tagine with Couscous

Ingredients

Quantities are for one portion.

• 30 gdried apricots, halved
• 15 mlolive oil
• 1 tspras el hanout
• 80 gcouscous (dry weight)
• 200 mlvegetable stock
• 1onion, sliced
• 10 gfresh coriander, chopped
• 100 gsweet potato, cubed
• 100 gcanned chickpeas, drained
• 1garlic clove, minced
• 50 gcarrot, thickly sliced

Method

1. Heat the olive oil in a pot or traditional tagine over medium heat and sauté the sliced onion and garlic until softened.
2. Stir in the ras el hanout spice blend, cooking for a minute to release the aromas.
3. Add the cubed sweet potato, carrots, and chickpeas, tossing everything well to coat the vegetables in the spices.
4. Pour in the vegetable stock and scatter the dried apricots on top, then cover and simmer gently for twenty-five minutes until the root vegetables are very tender.
5. While the tagine cooks, place the dry couscous in a bowl, pour over boiling water, cover, and let it steam for five minutes before fluffing with a fork.
6. Serve the aromatic vegetable stew spooned generously over the fluffy couscous, garnished with the fresh coriander.