Couscous with pear and vegetable tagine recipe :
Preparation time : 20 minutes
Total cooking time : 1 hour
Serves : 4-6
For this recipe we need :
½ preserved lemon
3 tablespoons oil
2 onions, chopped
1 teaspoon ground ginger
2 teaspoons ground paprika
2 teaspoons ground cumin
1 cinnamon stick
pinch of saffron threads
1.5 kg (3 lb) vegetables ( eg. carrot,
eggplant,parsnip, potato, pumpkin),
cut into chunks
400 g (13 oz) can peeled tomatoes¸
1 cup (250 ml/8 fl oz) vegetable stock
100 g (3½ oz) dried pears, halved
50 g (1¾ oz) pitted prunes
2 zucchini (courgettes), cut into large chunks
3 tablespoons chopped fresh flat-leaf parsley
300 g (10 oz) couscous
⅓ cup (30 g/1 oz) flaked or slivered
1- Preheat the oven to 180°C (350°F/Gas 4).
Remove the flesh from the preserved lemon
and thinly slice the lemon rind.
2- Heat 2 tablespoons of the oil in a large
saucepan or ovenproof dish, add the onion
and cook over medium heat for 5 minutes,
or until soft. Add the spices and cook for
3 minutes. Add all the vegetables, except
the zucchini, and stir until coated with the
spices and the outsides begin to soften. Add
the lemon, tomatoes, stock, pears and prunes.
Cover (if using a saucepan transfer to an
ovenproof dish) and bake for 30 minutes.
Add the zucchini and cook, uncovered, for
15 minutes, or until the vegetables are tender.
Remove the cinnamon stick, then stir in the parsley.
3- Cover the couscous with the remaining oil and
2 cups (500 ml/16 fl oz) boiling water and stand until
all the water has been absorbed. Fluff with a fork and
serve on the outside of a platter, with the vegetables in
the centre. Sprinkle with the almonds.