Green Lentil and Vegetable Tagine with Couscous Recipes
4 oz green lentils, rinsed
1 pint water
4 tbsp olive oil
2 small onions, cut into wedges
2 garlic cloves, chopped
1 tbsp ground coriander
2 tbsp ground cumin
1 tsp turmeric
1 tsp ground cinnamon
12 new potatoes, halved if large
2 large carrots, thickly sliced
8 oz couscous
2 courgettes, sliced
6 oz button mushrooms
1/2 pint tomato juice
1 tbsp tomato puree
4 oz ready-to-eat dried apricots, chopped
2 tbsp chili sauce
Put the lentils in a saucepan with the
measured water, boil, cover, simmer for 20 minutes.
Heat half the oil in a large saucepan,
add onions, garlic, spices, fry 5 minutes.
Add potatoes, carrots, fry for a
further 5 minutes.
Add lentils with their cooking liquid,
cover, simmer gently, 15 minutes.
Rinse couscous several times under
cold running water to moisten all the grains and spread out on a
large baking sheet.
Sprinkle over a little water, leave to
soak for 15 minutes.
Heat the remaining oil in a frying
pan, add courgettes, mushrooms, fry 4-5 minutes, until lightly
Add lentil mixture with the tomato
juice, tomato puree, dried apricots, chili sauce, return to the
Cook 10 minutes until the vegetables
and lentils are tender.
Steam the couscous according to the
packet instructions or over the stew in a double boiler for 6-7
Transfer to a large warmed platter,
spoon on the vegetable and lentil tagine, serve the juices
separately, with extra chili sauce if liked.
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