Tagine is traditionally a Moroccan dish that is cooked very slowly in a clay pot. My version is a bit different, and might anger Moroccan grandmothers (!), but it is still full of the interesting flavours and textures of North Africa. Vegetables are fried until tender and then raisins, fresh mint and coriander, ground cinnamon and honey are added. The couscous is made separately (and very quickly) with canned chickpeas and flaked almonds.
The dish is packed with flavour and really satisfying. It is also quite sweet and gentle so a good way to introduce children to spices, herbs and unusual flavour combinations (although mine were not convinced on this occasion!)
Allow 30 minutes to make everything.
Veggie tagine with almond and chickpea couscous
For the tagine
1 small carrot, chopped small
1 onion, chopped small
1 courgette, chopped small
1 red pepper, chopped small
Large handful of raisins
Vegetable stock cube
1/2 tsp ground cinnamon
Small handful of fresh mint
Small handful of coriander
Small squirt of honey
For the couscous
1/2 tin chickpeas, drained
Handful flaked, toasted almonds
Optional – heaped tsp harissa – spicy!
Salt and pepper if not using harissa
Gently heat the carrot and pepper in oil in a pan for around 5 minutes, then add the onion and courgette and cook for a further 10 mins, until all cooked through and tender. Add more oil if you need to. Add the raisins. Crumble in the stock cube then add the cinnamon, mint, coriander and honey. Stir well and heat for 5 more minutes.
Meanwhile, make the couscous as per the pack instructions, adding the chickpeas at the same time as the water. Once ready add the flaked almonds and stir well. Add the harissa (if using) or if not season with salt and pepper.
Eat the tagine on top of the couscous!