FOOD: Roasted Vegetable Tagine Recipe

 

Recently we found ourselves in a bit of a food rut, always opting for the same dinners and not being very adventurous. I love cooking and though it's not as easy now we have Isabella it doesn't stop me cooking a meal from scratch each night.

After spending a bit of time searching/creating new dinners, we have now got a wider range of 'go to' meals that are both delicious and healthy. One of my favourites is this Roasted Vegetable Tagine - it's packed with vegetables and it's nice to have couscous rather than potatoes as the meals source of carbohydrate.

What you'll need:

2 carrots, diced

2 red onions, cut into wedges

2 parsnips, diced

2 red peppers, diced

1 butternut squash, diced

2 tbsp Olive Oil

2tbsp tomato puree

1 can chopping tomatoes

1 can chickpeas, drained 

3tsp Moroccan Spices (Schwartz Perfect Shake Moroccan)

Handful of dried apricots

Fresh coriander 

Couscous, to serve (I used a packet of Ainsley Harriott Spice Sensation couscous for the two of us)

 Drizzle of honey, to serve

What to do:

1) Preheat the oven to 180'C. Place all of the cut up vegetables onto two large baking tray, cover with the olive oil and roast for around 30 minutes, or until cooked.

2) In a large saucepan fry off the tomato puree and Moroccan spices for 2 minutes on a medium heat. Add the chickpeas and canned tomatoes, stir well.

3) Once the vegetables are cooked add them to the tomato/spice mix and stir well. Incorporate the apricots and simmer for 10 minutes.

4) Prepare the couscous according to the packet instructions.

5) To serve put the couscous in a large bowl, add a generous portion of the tagine, fresh coriander and drizzle with honey.

 

 

What's your favourite dinner?

Feel free to leave a comment :)

Helen x