Veggie Packed Tagine
with Honeyed Almonds
This veggie packed tagine is a nutritional masterpiece packing in five of your five-a-day with a spectrum of colourful veggies. You may have heard the phrase 'eat the colours of the rainbow' as the colour of your food can tell you a lot about its nutritional value. Eating a variety of colours is one sure method to get as great a variety of vitamins and minerals as possible.
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
½
Cauliflower
2
Cumin Seeds
1
Onion
1
Carrot
1
Parsnip
1
Courgette
(May contain Celery)
1
Celery Stick
(Contains Celery)
1
Garlic Clove
1.5
Ras-el-Hanout
1
Tomato Passata
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
150
Wholewheat Couscous
(Contains Cereals containing gluten)
40
Almonds
(Contains Nuts)
2
Honey
1
Baby Spinach
Not included in your delivery
300
Water for the Stock
300
Water
Nutritional information
Instructions
Preheat your oven to 200 degrees. Use a small knife to cut the cauliflower into florets (small trees). Pop them onto a lined baking tray. Season with salt and black pepper and drizzle over a glug of oil. Toss well and sprinkle on half the cumin seeds. Roast on the top shelf of your oven for 25 mins. Turn halfway through to make sure it colours and cooks evenly.
Cut the onion in half through the root. Peel and then slice into thin half moon shapes. Peel the carrot and parsnip. Remove the top and bottom off your carrot, parsnip and courgette, then cut each in half lengthways and chop into chunks roughly 1cm thick. Chop the celery widthways into 1cm pieces. Peel and grate the garlic (or use a garlic press if you have one).
Heat a large saucepan over medium heat and add a splash of oil. When hot add your onion, carrot, parsnip and celery. Season with a pinch of salt and a good grind of black pepper and cook for 5 mins with the lid on.
After 5 mins, remove the lid and add the ras-el hanout, remaining cumin seeds and your garlic. Cook for 1 minute to release the lovely flavours. Add the tomato passata, vegetable stock pot and the water (amount specified in the ingredient list). Bring to the boil and then reduce the heat until it is gently simmering. Cook for 10 mins, then add your courgette and cook for another 10 mins. This is your tagine! Pop the kettle on to boil.
Whilst your vegetables cook, put the couscous in a bowl and season with a pinch of salt, black pepper and a glug of oil. Mix the oil into your couscous and then pour in the boiling water (amount specified in the ingredient list). Cover the bowl with a plate and leave for 10 mins.
Your final job is the honeyed almonds. Firstly, smash the almonds into smaller chunks by popping them in a freezer bag and hitting them with the bottom of a pan. Tip: Don’t crush them too much, you want small chunks not dust! Heat a small frying pan over medium heat and add the honey to the pan. Add your almonds and allow them to cook in the bubbling honey for 2-3 mins or until nicely coated. Transfer to a plate and allow to cool. Tip:Be careful they are super ho
When all your veggies in your tagine are tender, stir in the baby spinach and leave to wilt. Check the seasoning and add more salt and black pepper if needed.
Serve your veggie tagine on a generous amount of couscous, then pop your roasted cauliflower on top. Break your honeyed almonds into small clusters and sprinkle on top. Enjoy!
