Veg & Bean Tagine
INGREDIENTS1 red onion, chopped 2 cloves garlic, chopped 1-2 tbsp of Yorkshire Rapeseed Oil with Lemon ½ tsp ground cumin ½ tsp ground coriander ½ tsp ground cinnamon 1 aubergine, chopped 1 red pepper, seeded and chopped 1 courgette, chopped 200g vine tomatoes, chopped 400g tin mixed beans, rinsed and drained 150ml vegetable stock 100ml Yorkshire Wolds Spiced Apple Juice 2 tbsp harissa 4 prunes, pitted and sliced Salt & black pepper, to season
For the couscous200g couscous, cooked to packet instructions 1 tbsp of Yorkshire Rapeseed Oil with Lemon Handful chopped fresh flat leaf parsley Salt & black pepper, to season
Fry the onion and garlic in Yorkshire Rapeseed Oil with Lemon for a few minutes until softened. Add the spices and continue to fry for a further few minutes. Add the chopped veg, and leave to cook on a medium heat for 10 minutes until they’re coated in the spices and start to take on some colour.
Next add in your beans, stock, apple juice, harissa and prunes. Season and simmer for around 20 minutes. Remove from the heat and cover with a lid until ready to serve.
Make up your couscous following the packet instructions. Once ready stir through the Yorkshire Rapeseed Oil with Lemon and season well. Finally, stir through the chopped parsley.
Plate up your dish with a base of couscous, spoonful’s of tagine and garnish with a little more parsley.