John Myers
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Vegetable Tagine with Couscous and Lentils
The perfect vegetable tagine with couscous and lentils recipe with a picture and simple step-by-step instructions.
Vegetables:
- 100 g Paprika
- 100 g Tomatoes
- 100 g Fresh white cabbage
- 100 g Zucchini
- 100 g Carrots
- 1 Onion
Sauce:
- 150 g Chopped tomatoes
- 200 ml Coconut milk
- 100 ml Vegetable broth
- 1 tbsp Madras curry
- 1 tsp Freshly ground coriander
- 2 cm Fresh ginger
- 1 tsp Ground cumin
- 1 pinch Cinnamon
- 1 pinch Ground cardamom
- 1 pinch Tellicherry pepper
- 1 pinch Garlic pepper from my KB
Still:
- 50 g Couscous
- 50 g Lentils yellow
- Crushed red pepper
- 1 Tagine shape
- 1 tbsp Kokosö
Sauce:
- 2 Garlic cloves pressed
- 1 small Chili
Tajine:
- A tajine is a round casserole made of clay with a domed or pointed (conical) lid from Morocco for stews! You have to soak them for 30 minutes before using them!
Vegetables:
- Clean, wash, peel and roughly dice all vegetables.
Sauce:
- Put coconut milk, tomatoes, diced chilli and vegetable stock in a bowl. Add all of the above spices with ginger and garlic and stir!
Tajine:
- Dry the soaked tagine and place on the stove. Increase the temperature in stages. Do not go higher than level 3! Then melt coconut oil in it! Then mix the sauce with the soaked drained couscous, lentils and vegetables and add to the tagine!
- Put the lid on and put some water in the top of the lid. Then stew everything on level 1 for about 45 minutes!
- Carefully lift the lid with the pot holder and distribute the vegetable tajine in bowls, distribute Pul Biber on top and serve! 🙂
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