Vegetable tagine with couscous

• Preparation time 15 minutes
• Cooking time 25 minutes
• Serves 4-6
• Freezableyes

Ingredients

• Olive or canola oil spray
• 1 onion, chopped
• 1 teaspoon ground ginger
• 2 teaspoons ground paprika
• pinch saffron threads
• 200 g sweet potato, chopped
• 200 g potato, chopped
• 2 cups frozen mixed vegetables (e.g. zucchini, beans, carrots)
• 400 g can crushed tomatoes
• 1 cup MAGGI All Natural Vegetable Liquid Stock
• 100 g dried prunes
• 1½ cups couscous
• 3 cups boiling MAGGI All Natural Vegetable Liquid Stock, extra
• 50 g toasted slivered almonds

Method

1. Spray a large saucepan with oil and heat.
2. Add onion and spices and cook over low heat until onion is soft and spices are fragrant.
3. Add all the vegetables, stock and prunes, and simmer, uncovered, for 15 minutes or until potato is tender.
4. Meanwhile, place couscous in a large bowl, pour boiling stock over it and allow to stand covered for 10 minutes or until all liquid is absorbed; toss lightly using a fork.
5. Serve mounds of couscous topped with tagine and sprinkled with almonds.
6. Garnish with flat-leaf parsley, if desired.

HINT: To increase protein levels, add chopped tofu or tempeh. This recipe freezes well. The prunes can be replaced with dried apricots

Nutrition

Australian Institute of Sport - From the "Survival from the Fittest" cookbook05 Nov 2018HINT: To increase protein levels, add chopped tofu or tempeh. This recipe freezes well. The prunes can be replaced with dried apricotsyes, Spice, survival-from-the-fittestSpice