Mimi’s Moroccan Mushroom and Raisin Tagine
Last Christmas, Mimi was camel riding with her family in Morocco! And we can tell you that the tan she had when she got back made us all pretty jealous. Now, even though Mimi loves a camel ride, the absolute highlight for her was this very tagine, which they ate in the desert under a blanket of twinkling stars and indigo night skies. Now, she couldn’t bring back the desert or the skies, but she sure brought back the recipe just for you guys! Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
1
Chestnut Mushrooms
3
Flat Leaf Parsley
1
Chickpeas
1
Ras-el-Hanout
1
Chopped Tomatoes
1.5
Raisins
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
¾
Couscous
(Contains Cereals containing gluten May contain Soya)
3
Baby Spinach
Nutritional information
Utensils
Instructions
Cut the onion in half through the root, peel and slice into half moon shapes. Cut the mushrooms into quarters. Roughly chop the parsley and drain and rinse the chickpeas.
Add 1 tbsp of oil to a frying pan on medium heat and add the onion slices. Cook for 5-6 mins or until softened and then add in the mushrooms along with ¼ tsp of salt and a good grind of pepper and cook for another 4-5 mins.
Add the ras-el-hanout to your pan and cook for a further 30 seconds before adding the chopped tomatoes. Add the chickpeas to your pan along with the raisins. Refill the tomato tin a quarter with water and add this to your pan. Add another ¼ tsp of salt, bring to a simmer and leave to cook for 8 mins.
In the meantime, put 300ml of water in a pot with half the vegetable stock pot. Once it comes to a boil, add in the couscous. Cover your pot with a tightly fitting lid, take this off the heat and leave to the side for at least 7 mins or until the rest of your meal is ready.
When your tagine has been cooking for 8 mins, take your pan off the heat, add the spinach to your pan along with two-thirds of the chopped parsley. Stir through and then put a lid on your pan and leave for 3-4 mins or until the spinach wilts.
When your couscous is ready, fluff it up with a fork and serve with your tagine on top. Scatter the remaining parsley on top. Enjoy!
