Totally tempting vegetarian tagine

Something tempting for the vegetarians

Ingredients

Olive oil

Onion, cut into thin wedges

4 garlic cloves, thinly sliced

4cm knob ginger, chopped

1 large brinjal, cut into chunks

1 packet (500g) butternut chunks

1 packet (4s) mixed peppers, cut into chunks

packet (175g) baby marrows, cut into chunks

4-5 medium potatoes, peeled and cut into small chunks

2 cans (400g each) chickpeas, drained

1 tbsp (15ml) each ground cumin and coriander

1 tsp (5ml) each turmeric and cinnamon

Salt and milled pepper

cup (80ml) sultanas

2 cans (400g each) chopped tomatoes

2 tsp (10ml) chopped parsley

1 jar (215g) cracked green olives

Couscous:

2 cups (750ml) each couscous and vegetable stock

cup (60ml) each chopped coriander, parsley and mint

Juice ( cup) and grated peel of 1 lemon

Spiced yoghurt:

1 cup (250ml) plain yoghurt

2 tsp (10ml) ground cumin

1 garlic clove, chopped

1-2 tsp (5-10ml) chilli paste

1 tsp (5ml) dried mint

cup (60ml) chopped coriander

Lemon juice to taste

Method

Heat a little oil in a large tagine or ovenproof casserole dish.

Fry onions, garlic and ginger until soft. Remove and set aside.

Toss remaining vegetables and chickpeas with spices and place in tagine. Season well.

Layer over onions, scatter over sultanas and chopped tomatoes. Cover and bake for 45-60 minutes, or until vegetables are tender.

Stir through parsley and olives.

Pour stock over couscous. Cover and rest for 15 minutes. Fluff with a fork and stir though herbs, lemon juice and peel.

Mix yoghurt ingredients together. Serve tagine with couscous and top with yoghurt.

Serves 6