The saffron adds a touch of luxury to this light Spiced Saffron and Vegie Tagine which is very nourishing tagine. I have paired it with Is...
The saffron adds a touch of luxury to this light Spiced Saffron and Vegie Tagine which is very nourishing tagine. I have paired it with Israeli couscous for something different. However, it pairs equally well with traditional couscous or brown rice.
Serves: 4
1 tsp cumin seeds
½ tbsp coriander seeds
Pinch saffron
2 tbsp oil
1 tbsp tomato paste
2 onions, peeled & sliced in half
2 carrots, trimmed & cut into batons
300g sweet potato, peeled & cut into 3cm cubes
500 ml stock
1 large zucchini, trimmed & sliced
¾ cup uncooked Israeli couscous
250g cauliflower, roughly chopped
Handful parsley
Handfulmint, plus extra to serve
Yoghurt & harissa, to serve (optional)
Place ginger, cumin seeds, coriander seeds and saffron in large pot with 2 tbsp oil and sauté for a fewmins until fragrant.
Add tomato paste and cook for 1 min.
Add onion, carrot, sweet potato and stock and simmer for 10mins.
Add Israeli couscous to boiling water and simmer for 10 mins, or until al dente.
Add zucchini, cauliflower, parsley andmint to the pot with vegetables and cook for another 10–15mins, or until vegetables are just tender.
Taste and add salt if necessary, depending on the saltiness of stock.
Drain couscous and add to the pot. Stir through.
Serve with yoghurt, harissa and extra herbs.
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| Spiced Saffron and Vegie Tagine |
Spiced Saffron and Vegie Tagine ingredients
15g ginger, peeled & thinly sliced1 tsp cumin seeds
½ tbsp coriander seeds
Pinch saffron
2 tbsp oil
1 tbsp tomato paste
2 onions, peeled & sliced in half
2 carrots, trimmed & cut into batons
300g sweet potato, peeled & cut into 3cm cubes
500 ml stock
1 large zucchini, trimmed & sliced
¾ cup uncooked Israeli couscous
250g cauliflower, roughly chopped
Handful parsley
Handfulmint, plus extra to serve
Yoghurt & harissa, to serve (optional)
Spiced Saffron and Vegie Tagine preparation
Place saucepan of water on stovetop to boil.Place ginger, cumin seeds, coriander seeds and saffron in large pot with 2 tbsp oil and sauté for a fewmins until fragrant.
Add tomato paste and cook for 1 min.
Add onion, carrot, sweet potato and stock and simmer for 10mins.
Add Israeli couscous to boiling water and simmer for 10 mins, or until al dente.
Add zucchini, cauliflower, parsley andmint to the pot with vegetables and cook for another 10–15mins, or until vegetables are just tender.
Taste and add salt if necessary, depending on the saltiness of stock.
Drain couscous and add to the pot. Stir through.
Serve with yoghurt, harissa and extra herbs.
