Vegetable Packed Tagine with Ord River Chickpeas, Almonds, Raisins & Couscous

Prepare Ingredients:

Peel and roughly chop ¹⁄₂ the onion. Trim zucchini, cut in half and scrape out the seeds. Peel carrot, then slice carrot and zucchini into batons. Peel and chop the potato and pumpkin into 2cm chunks. Peel and mince garlic. Pick parsley and mint leaves, discarding stems. Bring a kettle of water to boil.

Start Tagine:

Heat a little oil in a high sided pan over medium heat, or tagine if you have one. Add the onion and cook, stirring for 2 minutes until softened. Add spice mix and garlic and cook for another 2 minutes, until fragrant. Add a good handful of the mint and parsley, tomato paste, 1 Tbsp of the vege stock and 2 cups hot water.

Add Vegetables:

Bring to the boil, then add the carrot, pumpkin and potato with a healthy pinch of salt. Cover, reduce heat and allow to simmer for 15 minutes. Add zucchini and ¹⁄₂ the pack of chickpeas, cover again and allow to cook for another 10 minutes, stirring occasionally.

Cook Couscous

Meanwhile place couscous in a heat proof bowl with remaining vege stock concentrate. Add ¹⁄₂ cup boiling water and cover with a lid or plate, and allow to be fully absorbed. Fluff cooked couscous with a fork and add a drizzle of extra virgin olive oil and a pinch of parsley and mint. Check seasoning and adjust if necessary.

Add Almonds & Raisins:

Remove the lid from the tagine and add the raisins and almonds. Allow to simmer and reduce for a final 5 minutes. Taste and season as needed.

You Plate It:

Serve tagine spooned over couscous, with a squeeze of lemon if needed. Garnish with remaining mint and parsley.