2 onions, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
½ - 1 tsp cinnamon
1 large aubergine, chopped
4 courgettes, sliced
2 large carrots. sliced
1 x 440gm tin chopped tomatoes
1 x 440gm tin butterbeans, rinsed and drained
1 cup frozen peas
500ml veg stock
¼ cup raisins
240gm couscous
Fresh chopped coriander to garnish
Method
Spray a large pan with non-stick cooking spray and put on to heat.
Dry fry the onions until they start to soften.
Add the spices and stir until fragrant.
Now add all the prepared veg, the stock and raisins.
Simmer, covered, for 15 minutes.
While that is bubbling away, make up the couscous according to the directions on the packet.
Do NOT add butter, but feel free to add whatever spices and herbs you like – fresh mint, basil, coriander.
Serve the tagine next to the couscous.
Garnish with fresh chopped coriander.
I actually didn’t bother with the couscous – the tagine alone is very filling.
Posts
No comments:
Post a Comment