I use the word 'tagine' lightly, as this is actually cooked in a big pan! The aubergine and courgette are browned off first in a heady mix of spices (the Ras el Hanout is an aromatic blend of, to name a few, cinnamon, cumin, paprika and chilli) and then combined with succulent onions, peppers and garlic. A touch of honey brings a lovely sweetness to the dish, and the lentils add a nice texture and help to thicken the sauce. The finished result is full of flavour, gorgeously tender and juicy and works beautifully against the zesty couscous. Do not miss out the amazing harissa yoghurt; this creamy, spicy addition really helps to tie all of the flavours together.
Serves 4
Ingredients
Tagine
3 tbsp olive oil
2 aubergines, halved lengthways
2 tbsp Ras el Hanout or Baharat seasoning
2 courgettes, halved lengthways
2 peppers (1 red, 1 green), sliced into 2cm strips
2 red onions, each chopped into 6 wedges
2 cloves garlic, crushed
1 extra tsp Ras el Hanout
2 bay leaves
1/2 tin chopped tomatoes/passata
800ml vegetable stock
1 red chilli
1 preserved lemon
60g dried red lentils
2 tsp honey
Herby couscous
200g couscous
Handful of fresh mint, roughly chopped (thick stalks removed)
Handful of fresh parsley, roughly chopped
Zest of 1 lemon
Zest of 1/2 orange
1 tbsp olive oil
1 can chickpeas, drained
100g greek Yoghurt
2 tbsp rose harissa
Pomegranate seeds
50g flaked almonds
Few sprigs of coriander
Directions
Preheat the oven to 170 degrees C.
Rub the seasoning (2 tbsp) into the aubergine and courgette.
Heat 2 tbsp oil, add the seasoned aubergine and courgette (you may to do this in 2 or 3 batches) and fry, turning regularly, until all sides are browned.
Remove the aubergine and courgette when browned.
Add the remaining oil to the pan, then add the onions, peppers and bay leaves.
Cook over a medium heat for 5 minutes .
Add the crushed garlic and the extra tsp of Ras el Hanout and cook for a further 5 minutes until the vegetables have softened.
Add the tomatoes, the preserved lemon, the red chilli and the stock and return the aubergines and courgettes to the pan.
Add the red lentils to the mix, drizzle over the honey and stir through.
Cover with a lid, and place in the oven for 50 minutes.
Place the couscous into a bowl.
Crumble over the stock cube and add the chickpeas.
Pour over enough hot water to cover, mix well, then cover with cling film.
Leave for 10-15 minutes (the couscous will absorb all of the stock).
Then stir through the chopped mint and parsley, add the orange and lemon zest, the olive oil and season with salt and pepper.
Mix the yoghurt with the harissa and season with a little sea salt. Keep refrigerated until ready to use.
To serve, place 3 tbsp of herby couscous per person onto a serving plate, top with one of the aubergine halves and some more of the tagine. Add a dollop of harissa yoghurt and sprinkle over a few pomegranate seeds, some flaked almonds and a sprig of coriander.
Serve immediately.
Gorgeous xxx