International Vegetarian Main Course Special
CousCous- 3 to 4 Tbsp.
Cinnamon- 2 Sticks
Sweet Potatoes- 2
Fresh Coriander Leaves-
Cooked Chick Peas- 1 Cup
Tomatoes- 2, Finely Sliced
Fennel Bulb- 1
Coriander Seeds- 2 Tbsp.
Cumin Seeds- 1 Tsp.
Ginger Powder- 1 Tsp.
Saffron- 3 Strings
Dried Apricots- 3
Red Chilli Powder- ½ Tsp.
Turmeric Powder- ½ Tsp.
New Potatoes- 6 to 7
Parsley- few Leaves
Mint Leaves- 3 to 4
Vegetable Stock- Few Tbsp.
Pickled Lemon- ½
Olive Oil- 2 to 3 Tbsp.
Cut all Vegetables into Round Circles
Dry roast some Cinnamon, Cumin & Coriander Seeds
Slice some Parsnips & Carrots into Circles
For Tagine Spice Mix:
Mix Ginger Powder, Red Chilli Powder, Turmeric Powder, Roasted Cinnamon-Cumin-Coriander Seeds into a Fine Powder
In a Tagine Pot, Heat Olive Oil, Add Onions & Sauté
Add all the Cut Vegetables in the Pot till Cooked
Add Salt & the Dry Spice Mix
Add Stock & let it Simmer
Add Tomatoes, Pickled Lemons, Chick Peas, Coriander Leaves, Parsley & Mix Well
Add Saffron on top of the Layer
In a Bowl, Add Couscous, Stock, Salt, EVOO & Keep Aside for about 10 minutes
Once Soft & Fluffy, Add Freshly Squeezed Lemon Juice, Mint Leaves, Coriander Leaves & mix using a Fork
Serve Hot with Tagine!
Preparing a new Tajine Pot:
To prepare a new Tajine before cooking; soak both the Pot & the Lid overnight in water (so that they are completely immersed in water)
Then fill the Pot with water, add same salt and a few Bay leaves and a few Cardamom pods
Heat over a Low gas Flame, until boiling to infuse the herbs into the porous terracotta
(If the Tajine is used regularly this won't need to be redone
Tajines can be used on the Barbecue, Charcoal or Low gas Flame but are not recommended for electric cook tops or in the oven)
Feel free to share your views & do let us know how this one turned out :)