Roasted Vegetable Tagine
with Minty Couscous and Yoghurt
Traditionally, tagines are slow cooked over a couple of hours, but this recipe brings all the flavour of an authentic tagine in no time at all. To cut down time, we’ve combined roasted sweet potatoes, red peppers, onion and garlic with a deliciously seasoned tomato sauce and gradually reduced for a rich and satisfying flavour. Served in the traditional way, with a warm couscous salad, the dish is finished off with a cooling dollop of yoghurt, crunchy flaked almonds and chopped fresh mint.
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
Bell Pepper
150
Couscous
1
Chermoula Spice Mix
15
Honey
1
Onion
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Chickpeas
30
Tomato Puree
1
Sweet Potato
2
Garlic Clove
2
Vegetable Stock Powder
10
Flora Original
75
Low Fat Natural Yoghurt
(Contains Milk)
1
Mint
40
Raisins
Not included in your delivery
Water
300
Water for the Couscous
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Chop the sweet potato into small 2cm chunks (no need to peel), place them on a baking tray. Drizzle with oil, season with a pinch of salt and pepper, then toss to coat. Roast in on the top shelf of your oven for 10 mins. While the sweet potato cooks, halve the red pepper, remove the core and seeds and thinly slice. Halve, peel and thinly slice the onion into half moon shapes. Peel and grate the garlic (or use a garlic press).
After the sweet potato has been in the oven for 10 mins, add the pepper to the baking tray, toss to mingle with the sweet potato and oil and pop back in to roast until they are both soft and golden, another 15 mins. Once cooked, remove from the oven and set aside.
Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Once hot, add the onion and cook until soft, stirring occasionally, 5 mins. Drain and rinse the chickpeas in a sieve. Boil the kettle.
Stir the tomato purée, chermoula spice blend and garlic into the onions. Cook for 1 minute, stirring constantly, then pour in the water for the tagine (see ingredients for amount) and add the honey, raisins, chickpeas and half the stock powder. Stir everything together and gently bring to the boil, then simmer until the mixture has reduced and thickened, about 10 mins. Add the roasted vegetables and season with salt and pepper to taste.
Pour the boiling water for the couscous (see ingredients for amount) into a large saucepan on medium-high heat, stir in the remaining stock powder and bring back to the boil. Once boiling, remove from the heat, stir in the couscous, then cover with a lid or some foil. Leave for 10 mins to absorb the stock. Meanwhile, pick the mint leaves from their stalks and finely chop (discard the stalks).
Once the tagine is ready, stir in the Flora Orginal. Then taste and add salt and pepper if you feel it needs it (and a splash of water if it's a bit thick). Fluff up the couscous with a fork and stir in half the mint. Taste and add salt and pepper if needed. Serve the couscous in bowls and top with the tagine, a dollop of yoghurt, the remaining mint and flaked almonds. Enjoy!
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