Tajine is a North African dish and traditionally contains meat, chicken or fish. But by using meaty vegetables like zucchini and eggplant, you won’t miss out at all with this great recipe. The addition of couscous gives it an extra protein boost.
Recipe for 4 people
Preparation time: 50 minutes
3 large carrots, halved length-wise, then over the length in thirds, then in pieces of around 4 cm
1 fennel bulb, cut in pieces
1 zucchini, cut lengthwise and in pieces like the carrot
1 large red pepper, cut in pieces like the zucchini and carrot
1 eggplant, cut in pieces like the rest
300 g drained peas
1 red pepper, in thin rings
4 tbs olive oil
2 tsp cumin
3 tsp salt
2 tbs harissa spice
100 g black olives, halved length-wise
200 ml water
40 ml extra virgin olive oil
large handful of coriander, just the leaves to garnish
1 large tomato, de-seeded, cut into small cubes to garnish
Ingredients for couscous
400 g couscous
800 ml water
1.5 vegetable bouillon cube
2 tbs extra virgin olive oil
Cut the carrot, fennel, zucchini, pepper and eggplant in equal pieces.
Heat a tajine or suitably tall pan with a thick bottom with 4 tbs olive oil on high heat and cook the vegetables, stirring continuously for around 5 minutes.
Add the cumin, 3 tsp salt, the finely sliced red pepper, Harissa and olives and stir it thoroughly. Add the 200 ml of water, cover with lid but make sure there is a small openings. Turn the heat lower and steam for 20 minutes.
In the meantime, pour the couscous in a bowl, crumble the bouillon on top, add the olive oil and pour boiling water over it. Cover with a tea towel and let it rest for five minutes.
When the tajine is removed from the fire, stir an extra 40 ml olive oil through it and season it (if desired) with salt and pepper to taste. Garnish the dish with the tomatoes cubes and coriander and serve with the couscous. Enjoy!
This post is also available in: Dutch