If you want something to liven up your winter veg, this is the dish for you. It’s full of all those warm Moroccan spices we love and as it’s vegetarian, it’s not only low calorie but really economical too. We eat it with a lovely, nutty tasting cauliflower couscous which is very low carb and doesn’t need any oil or butter. Two very good reasons to try it instead of regular couscous!
- Olive oil, 1 tablespoon
- Red onion, 2 mediums, peeled and cut into wedges
- Garlic, 3 cloves, peeled and finely chopped
- Dried fennel seeds, 1 teaspoon
- Dried ginger, ground, 1 teaspoon
- Ground cumin, 2 teaspoons
- Dried coriander, 1 teaspoon
- Ground cinnamon, 0.5 teaspoon
- Tap water, 500ml
- Carrot, 3 carrots, peeled and cut into large chunks
- Turnip, 2 medium, peeled and cut into wedges
- Sweet potato, 1 medium, peeled and cut into chunks
- Chickpeas, canned, drained, 1 400g can (drained), drained and rinsed
- Chopped tomatoes, canned, in juice, 1 400g can
- Honey, any type, 2 teaspoons
- Dried apricots, 50g, split
- Dried saffron, 1 pinch
- Cauliflower, 600g
- Parsley, fresh, 1 large sprig, to serve
- Mint, fresh, 1 sprig, to serve
- Lemon zest, 1 zest from 1 lemon
- Heat the olive oil in a large flameproof casserole or saucepan. Add the onions and garlic and fry over a high heat for a minute, then add all the spices. Cook for a further 1-2 minutes, then pour over the water. Stir thoroughly, scraping over the bottom of the pan. Add all the vegetables, chickpeas, tomatoes, honey and apricots. Bring to the boil then turn down the heat and leave to simmer for 30 minutes.
- Soften the saffron in 2 tbsp warm water. Add to the tagine for the last 2-3 minutes of cooking time.
- While the tagine is simmering, make the couscous. Break the cauliflower up into florets and put in a food processor. Blitz until it is the texture of large breadcrumbs. You may have to do this in more than one batch.
- Coat the bottom of a large, non stick frying pan with water – around 100ml. Evenly spread the cauliflower crumbs over the frying pan and season with some sea salt and black pepper. Cook on a medium heat for around 5 minutes, stirring fairly regularly until the water has evaporated and the cauliflower is looking quite dry. Remove from the heat. You should find that the cauliflower will “fluff up” in a similar way to couscous when you fork it over.
- Mix the parsley, mint and finely chopped lemon zest together. Serve the couscous and tagine in wide, shallow bowls with the herbs and lemon zest sprinkled over.