Moroccan Tagine With Couscous

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READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to moderate 350°F.
  • Heat the oil in a large saucepan or ovenproof dish, add the onion and cook over medium heat for 5 minutes, or until soft.
  • Add the spices and cook for 3 minutes.
  • Add the vegetables and cook, stirring, until coated with the spices and the outside begins to soften.
  • Add the lemon, tomatoes, stock, pears and prunes.
  • Cover, transfer to the oven and cook for 30 minutes.
  • Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
  • Cover the couscous with the olive oil and 2 cups (500mL) boiling water and leave until all the water has been absorbed.
  • Flake with a fork.
  • Remove the cinnamon stick from the vegetables, then stir in the parsley.
  • Serve on a large platter with the couscous formed into a ring and the vegetable tagine in the centre, sprinkled with almonds.
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