John Myers
Vegetable Tagine with Apricots and Couscous
The perfect vegetable tagine with apricots and couscous recipe with a picture and simple step-by-step instructions.
- 1 medium-sized Cauliflower fresh
- 1 size Onion red
- 4 small Carrots
- 1 small Eggplant fresh
- 1 Can Chickpeas
- 100 g Dried apricots
- 100 g Almond sticks
- 200 ml Orange juice
- 1 tbsp Curry powder (Indian)
- 1 pinch Ground cinnamon
- Salt and pepper
- 250 g Couscous
- 800 ml Vegetable broth
- 0,25 bunch Fresh coriander
- Preheat the oven to 200 degrees (convection: 180 degrees). Place the tagine pot completely in cold water for 10 minutes. Wash and clean the cauliflower and cut into florets. Wash the aubergine, cut into 2 cm cubes, peel the onion and cut into strips, wash and slice the carrots, chop the apricots into large pieces, drain the chickpeas in a colander, rinse and drain.
- Mix the orange juice with salt, pepper, curry powder and cinnamon. Put all the vegetables with the apricots, chickpeas and almond sticks on the lower part of the tagine pot or, alternatively, in a roasting pan. Pour the orange juice mixture over it. Cover the vegetables in the oven for 60 minutes.
- In the meantime, prepare the couscous with the broth according to the instructions on the package. Season the vegetables with salt, pepper and curry powder. Pluck the coriander leaves from the stems. Arrange the vegetable tajine on plates, serve with the coriander leaves. And serve with couscous.
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