Use your favourite fall vegetables and add your choice of beans for a perfect quick vegetarian dinner.
Vegtable Tagine Stew
3 tbsp olive oil (45 ml)
1 onion, chopped
2 cloves garlic, chopped
1 1/2 tsp Moroccan spice mixture
1/2 red finger chile, chopped
1 cup chicken or vegetable stock
1 pound new potatoes (454 g), cut into bite-sized pieces
1 pound squash cut into bite-size chunks(454 gm) or pumpkin or sweet potato instead
Salt and pepper to taste
1/4 cup pomegranate juice (50 ml)
1 tbsp brown sugar
1 small can chickpeas
2 cups (500 ml) good quality tomato sauce (or 1 small can of tomatoes)
Chopped fresh coriander and mint
1 3/4 cup vegetable stock
2 tbsp (25 ml) extra virgin olive oil
1/4 tsp ground sumac
1 cup Israeli couscous
Salt and black pepper to taste
Fresh coriander, chopped
For the Vegetable Tagine
In a medium pot, heat olive oil with onion, garlic and spices over medium-high for about four to six minutes or until soft and spices are fragrant.
Add remaining ingredients and bring to a boil. Reduce to medium-low, cover and simmer until vegetables are tender and sauce is thickened about 30-35 minutes. Stir occasionally to prevent sticking. Adjust seasoning.
Set aside for serving.
For the Couscous
Meanwhile, in a small pot heat stock, olive oil, sumac, salt and pepper and bring to a boil. Add couscous, cover and simmer for 12 minutes. Remove from heat and let stand for five minutes. Serve with tagine.
Just before serving sprinkle with freshly chopped coriander.