Vegetable Tagine

Name: Vegetable Tagine
Yield: Serves 4–6
Ingredients: 1.3 kg (3 lb) mixed vegetables (such as pumpkin, orange sweet potato, carrot, parsnip and potato), peeled and cut into large chunks; pinch of saffron threads; 2 tablespoons oil; 2 onions, chopped; 1 teaspoon ground ginger; 2 teaspoons ground paprika; 2 teaspoons ground cumin; 1 cinnamon stick; 250 ml (9 fl oz/1 cup) vegetable stock; 400 g (14 oz) tin peeled tomatoes; 50 g (1¾ oz) pitted prunes; 100 g (3½ oz) dried pears, halved; ½ preserved lemon, rinsed, pith and flesh removed, zest thinly sliced; 300 g (10½ oz) couscous; 1 handful parsley, chopped; 2 zucchini (courgettes), cut into large chunks; 50 g (1⅓ oz/⅓ cup) almonds

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 tablespoons oil
2 onions, chopped
1 teaspoon ground

Preserve
Main course
Vegan
Spicy

Method

Preheat the oven to 180°C (350°F/Gas 4). Heat the oil in a large flameproof casserole dish or tagine, add the onion and cook for 5 minut