Spiced tagine with turnips, dates and couscous
Stew with lentils, ras el hanout and za'atar
Active: 35 min
560 kcal per person
22 g protein per person
World cuisine
Protein source: lentils · Carb source: couscous
one-pot season: autumn season: winter
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Ingredients for 4 people
- 300 g carrots, in diagonal pieces of 4 to 5 cm
- 300 g white turnips, in wedges
- 400 g lentils, canned, drained
- 6 dates, quartered
- 50 g mixed olives, halved
- 1 red onion, finely chopped
- 1 clove garlic, clove, finely chopped
- 400 g diced tomatoes, canned
- 40 g tomato purée
- 1 cube vegetable stock cube, half a cube is enough
- 2 tbsp ras el hanout
- 2 tsp za'atar, to sprinkle over
- 250 g wholemeal couscous
- 20 g fresh mint
- 20 g fresh coriander
- 2 tbsp olive oil
- to taste salt and black pepper
Method
- Heat the olive oil in a deep casserole. Sauté the onion and garlic for 2 to 3 min.
- Rinse the carrots and turnips. Cut them into diagonal pieces and wedges. Put them in the pan together with the ras el hanout. Cook for 5 min until fragrant.
- Add the tomato purée and stir briefly. Pour in 750 ml of water and crumble the half stock cube over it. Add the diced tomatoes. Season with salt and pepper.
- Cover and simmer for 10 to 15 min.
- Prepare the couscous: pour 380 ml of boiling salted water over it, cover and leave for 5 min. Fluff up with a fork.
- Add the dates, olives and drained lentils to the tagine. Stir and let it warm through for another 3 min.
- Chop the mint and coriander. Serve the tagine with the couscous and sprinkle with za'atar, mint and coriander.
Tip
Add a pinch of cayenne pepper for extra heat. Inspired by Foodbag.
Keeps for 3 days in the fridge
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