Vickys Moroccan-Style Root Veg Tagine, Gluten, Dairy, Egg & Soy-Free

Ingredients

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 800 grams (2x400g cans) chopped tomatoes
• 600 ml water
• 1 tsp harissa paste or extra if you like more heat
• 4 leeks
• sliced
• 4 courgettes
• sliced
• 4 carrots
• sliced
• 400 grams can chickpeas
• drained
• 2 tsp turmeric
• 1 salt & freshly ground pepper to taste
• 300 grams corn cous cous (gluten free)
• 400 ml boiling water for the cous cous
• 2 tbsp lemon infused olive oil

Instructions

1. Preheat the oven to gas 4 / 180C / 350F
2. Dry fry the cumin & coriander seeds in a pan until you can smell them toasting, then crush them with the back of a spoon
3. Add in the tomatoes, harissa paste and 600mls water and bring to the boil
4. Add the sliced vegetables and the chickpeas, then stir in the turmeric and season well with salt & pepper
5. Transfer the mixture into a large tagine or casserole dish and cook covered for an hour or until the vegetables are tender
6. Put the couscous in a bowl, stir in 350mls boiling water, cover and let stand for 15 minutes.
7. If it looks a little dry add the other 50mls boiling water
8. When the water has all been absorbed, stir in the lemon oil and fluff up the couscous with a fork
9. Serve the tagine over the couscous.
10. It's a nice touch to garnish with fresh coriander leaves or to mix some through the couscous
11. Try my moroccan mint tea, served cold over ice with this meal!