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Merrilees Parker from Food Uncut
Merrilees Parker's fabulously tasty spicy tagine with pickled lemons is accompanied by a refreshing pomegranate salsa

 

Vegetable tagine and pomegranate salsa

Method

 
1. To make the tagine; toast the cinnamon sticks, cloves and coriander seeds in a dry frying pan until their aroma rises. Grind finely using a pestle and mortar or a coffee grinder.

2. Heat a little olive oil in a heavy-based pan and add the ground spices and turmeric. Stir briefly.

3. Add the onion and cook gently for a few minutes, then add the ginger, chilli and garlic.

4. Reduce the heat and simmer for 10-15 minutes, until the flavours are well blended.

5. Add the tomatoes, dates and all the vegetables except the spinach. Cover the pan and simmer gently for 40 minutes.

6. Fold the spinach, coriander, chickpeas and harrissa into the vegetable tagine Season with salt and pepper to taste.

7. To make the pomegranate salsa; mix all the ingredients together well. This will keep in the fridge for up to a week.

8. To make the couscous; Pour boiling water over the couscous to cover. Cover and stand for 10 minutes until the water has been absorbed.

9. To serve; arrange the vegetable tagine on plates.

10. Put mounds of the couscous on the side of each plate and sit 2-3 pickled baby lemons on top of the couscous.

11. Splash the pomegranate salsa around each plate.

Cook's Notes: Pickled lemons are available from delicatessens. This recipe is a favourite of actor Woody Harrelson.

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easy
 
Serves: 4-6
vegetarian
Prep: 20 min
Cook: 1 hr 5 min
 
 

Ingredients


For the tagine

2 cinnamon sticks
1 1/2 tsp Cloves
3 tbsp Coriander seeds
a little Olive oil
1 tbsp ground turmeric
1 large Spanish onion, finely chopped
100g ginger root, grated
1 red chilli, seeds removed and chopped
6 garlic cloves, finely chopped
1 1/2-2 x 400g tinned chopped tomatoes
75g medjool dates, chopped
2 large Carrots, cut into 1cm pieces
1 can Chickpeas
1 celeriac, root, cut into 1 cm cubes
150g spinach leaves
1 handful coriander leaves, chopped
1 tbsp Harissa

For the pomegranate salsa

1 pomegranate, seeds only
2 Spring onions, finely chopped
1 lime, juice only
1 handful Mint, finely chopped
3 tbsp extra virgin olive oil

To serve

350g Couscous
pickled lemons

 

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