Vegetable & Damson Tagine
2 Cloves Garlic, peeled & chopped
2 Tsps Ground Turmeric
1 Tblsp. Ground Cinnamon
3 Tblsp. Olive Oil.
1 Red, 1 Green, 1 Yellow Pepper, cut in chunks.
8 Fl.oz Vegetable Stock.
8 oz Damsons or Plums, stoned
8 oz Couscous
6 oz Cooked Chick Peas.
2 Tsps. Ground Paprika
1 Tblsp. Ground Cumin
1 Tsp. Ground Ginger
1 large Courgette, cut in chunks.
1 small Aubergine, cut into chunks
1 Tblsp. Clear Honey..
Freshly ground black pepper.
1 Red Onion, sliced
Mix the garlic, spices & oil for a marinade and toss the vegetables in it. Marinate for 30 minutes.
Place the vegetables & any excess marinade into a large saucepan. Stir-fry for 5 minutes over a medium heat.
Add the vegetable stock & honey, bring to the boil, simmer for about 20 minutes or until the vegetables are tender.
Add the chick peas, damsons or plums 5 minutes before the end of cooking time and season well.
Mix the couscous and onion in a bowl, cover with boiling water and leave for 10 minutes, then fluff with a fork.
Serve the tagine over a bed of couscous.