May 26, 2019
January 16, 2019

Apricot and honey vegetable tagine recipe

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Enriched with ras el hanout, tart apricots and candy honey, this vegetarian and dairy-unfastened tagine is stimulated via the aromatic flavours of Morocco. pinnacle with creamy almonds and sharp pomegrante seeds and serve with fluffy couscous for an impressive dinner party essential

Preheat the oven to gasoline 7, 220°C, fan two hundred°C. placed the courgette, pepper, aubergine and carrot in a big roasting tin. upload 2 tbsp oil, season and toss together. Roast for 35-forty mins until gentle.
meanwhile, warmth 2 tbsp oil in a massive saucepan over a medium warmth. add the onion and cook dinner, stirring sometimes, for 6-eight mins until golden. upload the garlic and coriander stalks and prepare dinner for 10 secs until fragrant. upload the tomatoes, tomato naturaĺe, ras el hanout, honey and lemon juice. Season, then stir in 200ml boiling water. Simmer for 10-12 mins, stirring every so often, until the tomatoes wreck down into a thick sauce.
prepare dinner the couscous to p.c. instructions; fluff with a fork.
upload the roasted veg, lentils and apricots to the sauce. Pour in 75ml boiled water; blend nicely. lessen the warmth to low, cowl and prepare dinner, stirring on occasion, for 10 mins to allow the flavours to develop.
Divide the couscous between 6 bowls. pinnacle with the tagine and garnish with the coriander leaves, almonds and pomegranate seeds (if the use of).
Freezing and defrosting suggestions

Freeze the tagine handiest – as soon as the dish has cooled completely, transfer it to an airtight, freezer-safe box, seal and freeze for up to 1-three months. To serve, defrost very well inside the refrigerator overnight before reheating. Loosely cover with foil and bake till dish is thoroughly heated via. Reheat until piping warm.

Ingredients

  • 1 courgette, trimmed and cut into 5cm chunks
  • 1 red pepper, cut into 5cm chunks
  • 1 aubergine, trimmed and cut into 5cm chunks
  • 1 large carrot, scrubbed and cut into 2.5cm chunks
  • 4 tbsp olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely sliced
  • 15g fresh coriander, stalks finely chopped, leaves whole
  • 3 tomatoes, finely chopped
  • 2 tbsp tomato purée
  • 2 tsp ras el hanout
  • 1 tbsp clear honey
  • ½ lemon, juiced
  • 320g couscous
  • 120g cooked green lentils, from a 390g tin, drained and rinsed
  • 100g dried apricots, halved
  • 10g flaked almonds (optional)
  • 50g pomegranate seeds (optional)

 

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