Name: Wonderful Veg Tagine
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 pinch saffron; 500 ml boiling water; 4 cloves garlic; 4 cm piece ginger; 2 tbsp olive oil; 1 tsp ground cumin; 0.5 tsp ground cinnamon; 1 tsp ras el hanout; 1 tbsp sun-dried tomato paste; 2.5 kg mixed vegetables (such as aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers); 1 tin chickpeas (400g); 100 g dried apricots; 1 null preserved lemon; null null sea salt; null null black pepper; 300 g couscous; 0.5 bunch mixed fresh herbs (such as dill, mint, flat-leaf parsley (15g)); 20 g flaked almonds; null null harissa rippled plant yogurt (to serve)

Instructions

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1

Put the saffron (1 pinch) into a jug, cover with boiling water (500 ml) and leave to infuse.
2

Meanwhile, peel and finely slice the garlic (4 cloves) and ginger (4 cm), then place in a large casserole pan over a medium heat with olive oil (2 tbsp), the ground cumin (1 tsp), ground cinnamon (0.5 tsp) and ras el hanout (1 tsp).
3

Add the sun-dried tomato paste (1 tbsp), fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the mixed vegetables (2.5 kg), as necessary, then chop into large chunks, adding them to the pan as you go.
4

Tip in the 400 g chickpeas (1 x) (juices and all), roughly chop and add the dried apricots (100 g) and lemon (1 preserved), discarding any pips, then season with [sea salt] and [black pepper].
5

Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
6

When the veg are almost tender, just cover the couscous (300 g) with boiling water, season with [sea salt] and [black pepper] and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
7

Pick the mixed fresh herbs (0.5 bunch) and toast the flaked almonds (20 g). Serve the tagine and couscous sprinkled with the [flaked almonds] and [mixed fresh herbs]. Delicious served with harissa rippled plant yogurt.