recipeName: apricot and honey vegetable tagine
ingredients: 1 courgetti, trimmed and cut into 5cm chunks 1 red pepper, cut into 5cm chunks 1 aubergine, trimmed and cut into 5cm chunks 1 large carrot, scrubbed and cut into 2.5cm chunks 4 tablespoons olive oil 1 red onion, finely chopped 3 garlic cloves, finely sliced 15g fresh coriander, stalks finely chopped, leaves whole 3 tomatoes, finely chopped 2 tablespoons tomato purée 2 teaspoons ras el hanout 1 tablespoon honey ½ lemon, juiced 320g whole wheat couscous 120g cooked green lentils 100g dried apricots, halved 10g flaked almonds (optional) 50g pomegranate seeds (optional)
steps: preheat the oven to 200°c. put the courgette, pepper, aubergine and carrot in a large roasting tin. add 2 tbsp oil, season and toss together. roast for 35-40 mins until tender. meanwhile, heat 2 tbsp oil in a large saucepan over a medium heat. add the onion and cook, stirring occasionally, for 6-8 mins until golden. add the garlic and coriander stalks and cook for 10 secs until fragrant. add the tomatoes, tomato purée, ras el hanout, honey and lemon juice. season, then stir in 200ml boiling water. simmer for 10-12 mins, stirring occasionally, until the tomatoes break down into a thick sauce. cook the couscous to pack instructions; fluff with a fork. add the roasted veg, lentils and apricots to the sauce. pour in 75ml boiled water; mix well. reduce the heat to low, cover and cook, stirring occasionally, for 10 mins to allow the flavours to develop. divide the couscous between 6 bowls. top with the tagine and garnish with the coriander leaves, almonds and pomegranate seeds (if using).
NER: courgetti red pepper aubergine carrot olive oil red onion garlic coriander tomatoes tomato purée ras el hanout honey lemon wheat couscous green lentils apricots almonds pomegranate seeds