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    Moroccan Vegetable Tagine

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    Moroccan Vegetable Tagine

    Adding the spices with the stock instead of frying them in oil gives a gentler aromatic flavour to this traditional North African stew.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 1 large aubergine, cut into 3cm cubes
    • 250g couscous
    • 1 lemon
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • ½ tsp ground cinnamon
    • 3 large courgettes, cut into thin batons
    • 2 red peppers, deseeded and cut into 3cm cubes
    • 2 x 300g tubs Joubère Fresh Vegetable Stock
    • 410g can chick peas, drained and rinsed
    • ½ tsp salt and freshly ground black pepper


    1. Heat the oil in a pan. Add the aubergine and cook for 4-5 minutes until just browning.
    2. Cook the couscous according to the pack instructions and keep warm.
    3. Dice the whole lemon, including the skin. Add to the aubergine with the spices, courgettes and red peppers. Pour in the stock and bring to the boil, then simmer for 8-10 minutes until the vegetables are tender.
    4. Add the chick peas and season. Bring back to the boil, then serve with the couscous.

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