Ingredients
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1/2 cup (120 milliliters) pitted prunes, chopped
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1/4 cup (60 milliliters) water
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1 tablespoon (15 milliliters) honey
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Olive oil, for frying
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2 garlic cloves, sliced
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2 shallots, chopped
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1/2 cup (120 milliliters) sweet onions, chopped
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1/2 teaspoon (3 milliliters) cumin
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1 teaspoon (5 milliliters) ground ginger
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1/2 teaspoon (3 milliliters) turmeric
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1 teaspoon (5 milliliters) ground coriander
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1/2 cauliflower, chopped
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1 large eggplant, chopped
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2 large carrots, chopped
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1 zucchini, chopped
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1 cup (240 milliliters) green beans
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1 tomato, chopped
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1 cup (240 milliliters) organic vegetable stock
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1/4 cup (60 milliliters) almonds, blanched
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Salt and fresh ground pepper to taste
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Fresh cilantro and parsley, for garnishing
Directions
- Put prunes in a small skillet. Pour over water and honey. Cook until water is mostly absorbed.
- Heat base of tagine. Pour in olive oil. Add garlic, shallots, and onion and sauté. Add cumin, ground ginger, turmeric and ground coriander and mix well.
- Mix in cauliflower, eggplant, carrot, zucchini, green beans and tomato and stir.
- Pour over veggie stock. Stir well.
- Cover tagine with lid and cook 40 minutes, or until vegetables tender, stirring from time to time.
- Add blanched almonds to a skillet. Fry for a few minutes to toast.
- Serve veggie tagine over cooked couscous. Top with almonds, cilantro and parsley.
- Enjoy!
