Although tagines hail from the warm climate of Morocco, I find them perfect for the winter time, with their deep flavours and comforting aromas. Vegetable tagines are also really easy to cook, as there is very little hands on time, when you prepare them in the oven in a lidded dish. And fluffy couscous is also the quickest carb to prepare, ever!
2 courgettes, roughly chopped
1 large beetroot, peeled and diced
1 large onion, roughly sliced
2 gloves garlic, minced
¼ butternut squash, peeled and diced
1 carrot, chopped
12 cherry tomatoes, sliced
5-6 dried apricots, halved
1 ½ tbsp tomato puree
2 tsp smoked paprika
1 tsp cumin
1 tsp curry powder
1 tsp salt
1 tsp pepper
a large bunch of coriander
500ml vegetable stock
1 pack halloumi
extra virgin olive oil for the couscous and for drizzling
Preheat oven to 190°C/ 170°C fan/ gas mark 5.
Place all the ingredients into a casserole dish with a lid. Stir to combine.
Bake for 40-45 minutes until the vegetables are tender and fragrant, but still hold their shape.
Meanwhile make the couscous by pouring it into a large pan or bowl. Drizzle over a tbsp of good olive oil, and season with salt and pepper. Now pour enough boiling water over the grains, to just cover it, and no more. Pop a lid over the couscous, and let sit for 15 minutes. Once it’s ready, fluff it up with a fork.
Whilst the tagine cooks, heat a non-stick frying pan or griddle pan. Cut the halloumi into 6-8 slices and fry on each side for 2 mins until golden brown, and slightly crispy on the edges.
Serve the vegetables on top of the couscous, topped with the halloumi and extra coriander. Drizzle with a little extra virgin olive oil. Enjoy!