Maple Morrocan Tagine

Name: Maple Morrocan Tagine
Cuisine: African, Moroccan
Ingredients: Extra Virgin Olive Oil – 3 tbsp; Onion – 1x roughly chopped; Garlic – 5 cloves finely sliced; Cumin seeds – 2 tsp; Courgette – 300g, diced into 3cm chunks; Chickpeas – 1 can drained (300g cooked); Peppers – 2x large red, green or yellow, roughly chopped; Dried Apricot – 40g – roughly chopped; Harissa Paste – 3 tsp; Maple Syrup – 3 tbsp; Passata – 500mls; Parsley – 30g roughly chopped; Wholewheat Cous Cous – 200g; Mint – 15g finely chopped; Flaked almonds - 10g

Instructions

About this recipe Quebec is a melting pot of different cultures and cuisines. There is a burgeoning north African and Middle Eastern community in this beautiful city, so this classic tagine with maple syrup as a delicate sweetener is a nod to how native Canadian ingredients can blend into different recipes. There are so many vegetables in this dish it’s easy to get your vegetable quota for the day with plenty of leftovers! The unusual mint cous cous is also a refreshing accompaniment to otherwise quite a filling meal. Shop this recipe:

Updated at: Wed, 11 Dec 2024 09:20:54 GMT