Seven-vegetable tagine

By: Greg Malouf, Lucy Malouf
From: New Middle Eastern Food
Serves: 4
Photographer: Mark Roper

This Moroccan classic makes a superb vegetarian main course. Serve with onion jam and green harissa broth in a separate jug, for each person to help themselves. A bowl of rosewater-flavoured yoghurt cheese or basil tzatziki on the side, although distinctly un-Moroccan, is also delicious.

Ingredients

Quantity	Ingredient
240g	couscous
2	medium carrots, scraped and cut into wedges on the angle
1	small butternut pumpkin, peeled and cut into 2 cm dice
2	small turnips, peeled and cut into wedges
2	small parsnips, scraped and cut into batons
1	small eggplant, cut into wedges
500ml	vegetable stock
1	medium zucchini, cut into wedges on the angle
100g	chickpeas, soaked overnight and cooked until just tender
4	small waxy potatoes, boiled until tender, peeled and halved
1 tablespoon	sweet paprika
1/2 tablespoon	ground ginger
1/2 tablespoon	crushed dried chillies
1/2 tablespoon	ground cumin
1/2 tablespoon	ground coriander
1/2 tablespoon	freshly ground black pepper
4	cardamom pods, seeds removed, crushed
1	garlic clove, crushed with 1/2 teaspoon salt
1	lemon, juiced
100ml	olive oil
2 teaspoons	rosewater
	Onion jam, to serve
	Yoghurt cheese, to serve

Green harissa broth

Quantity	Ingredient
2-3 tablespoons	Green harissa, or to taste
400ml	vegetable stock or water, simmering
	sea salt and freshly ground black pepper

Method

If you have a couscoussier, stew the vegetables in the bottom section and steam the couscous on top. Otherwise proceed as follows.
Prepare couscous with aromatics according to the base method. During the second steaming, begin to prepare the vegetables. Preheat the oven to 200°C.
In a mixing bowl, combine all the spices with the garlic paste, lemon juice and half the olive oil.
Heat the remaining oil in a large ovenproof casserole and sauté the carrots, pumpkin, turnips, parsnips and eggplant for about 5 minutes, or until all are lightly coloured. Add the spice mixture and stir to coat the vegetables for a further 2 minutes. Add the stock and cook for 5 minutes.
Add the zucchini, chickpeas and potatoes. Mix them in well then place the casserole in the oven and bake for 20–30 minutes or until the vegetables are tender. Remove from the oven, check for seasoning and sprinkle the rosewater over the top.
When ready to serve, mix the green harissa into the simmering stock. Return to the boil, then taste and adjust the seasoning to your liking.
Pile the vegetables into a deep serving dish and stack the couscous on top. Serve immediately with onion jam, the harissa broth and yoghurt cheese.

Tags:: Malouf; Greg; Lucy; Middle; Eastern

Seven-vegetable tagine

Ingredients

Green harissa broth

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