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Vegetable Tagine Recipe

tagine pot 2

Serves 4


1 tbsp oil

1 red onion chopped

3 garlic cloves crushed

1 tbsp harissa

1 tsp cumin seeds

1/2 tsp ground cinnamon

200ml of vegetable stock

400g can chopped tomatoes

350g baby aubergine, chopped

2 strips of lemon zest, finely chopped

1 can of butter beans, drained

175 g wholemeal couscous

40 g toasted flaked almonds

150g pot of natural yoghurt,  mixed with half clove of crushed garlic and two tbsp chopped mint


Heat the oil in a large pan and fry the onion and garlic for 5 mins. Stir in the harissa, cumin and cinnamon, cook briefly then tip in the tomatoes and stock.

Add the aubergines and lemon, then cover the pan and cook gently for 15-20 mins until the aubergines are meltingly tender. Add the butter beans and warm through.

Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the aubergine tagine on couscous with the yoghurt drizzled over, and garnish with mint leaves , if you like.

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