Veggie Tagine with Cashew Couscous

    A vegetarian tagine with pumpkin, sweet potatoes (kumara), carrots and red onions served with a roasted cashew couscous.


    Victoria, Australia
    1 person made this

    Serves: 4 

    • Tagine
    • 2 tablespoons olive oil
    • 2 teaspoons ground cumin
    • 2 teaspoons grated ginger
    • pinch real saffron
    • 2 red onions, cut into wedges
    • 500g Japanese pumpkin, cut into wedges
    • 2 sweet potatoes, cut into wedges
    • 2 carrots, cut into wedges
    • 4 cups vegetable stock
    • 2 tablespoons honey
    • Cashew couscous
    • 1 1/2 cups couscous
    • 1 1/2 cups boiling water (or veggie stock)
    • 1/3 cup coriander, chopped
    • 1/2 cup roasted cashews, chopped

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat a deep frying pan. Add oil, cumin, ginger, saffron and onions and cook 1 minute. Add the pumpkin, sweet potatoes, carrots, stock and honey. Cover and simmer 25 minutes or until vegetables are soft.
    2. Couscous:

    3. Place couscous in a bowl and pour over the boiling water. cover and let stand 5 minutes until all the liquid is absorbed. Fluff up with a fork, then stir through the coriander and cashews.
    4. Serve the tagine and couscous together with some of the broth spooned over.
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