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Mixed vegetable tagine
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2 tsp olive oil
1 onion, cut into thin wedges
1 tsp ground cumin
1 tsp harissa paste
½ tsp honey
2 essential Waitrose tomatoes
1 essential Waitrose aubergine, cubed
500ml vegetable stock
2 essential Waitrose courgettes, thickly sliced
½ essential Waitrose cauliflower, cut into florets
2 tbsp chopped fresh mint
1. Heat the olive oil in a pan over a medium heat and cook the onion wedges for 5 minutes, until beginning to soften. Stir in the cumin, harissa and honey, and cook, stirring, for 1 minute longer.
2. Cut the tomatoes into wedges and add to the onions with the aubergine. Pour in the stock and bring to the boil. Cover and simmer for 5 minutes. Add the courgettes and caulifl ower; cook for a further 8-10 minutes.
3. Season to taste, stir in the mint and serve with plenty of couscous and some extra harissa on the side, if liked.
Typical values per serving:
This recipe was first published in September 2011.