3 tbs. olive oil
1 onion, sliced
3 cloves of garlic, roughly chopped
1 tbsp of ras el hanout
½ tsp. cinnamon
2 capsicum, seeds and membrane removed and sliced into rounds
1 turnip, peeled and cut into 6 wedges
2 Desiree potatoes, cut into 4 wedges
2 carrots, peeled, cut into 4
1 large zucchini, cut into 6
½ a tin of chickpeas, drained
2 large tomatoes, sliced
Pinch of salt
4 prunes, halved
½ cup green olives
1 cup of hot water or vegetable stock and ½ tsp. saffron threads, soaked in the liquid
2/3 cup of couscous
1 knob of butter
1 tsp. harissa
1 cup of boiling water
Yoghurt, for garnish (optional)
Preheat the oven to 160C.
Heat oil in a tagine or a wide based pan. Fry the onions for about 5 minutes and then add the garlic, ras el hanout and cinnamon. Cook for a further 2 minutes.
Turn the heat to low and arrange the capsicum, then the turnip and potatoes on top of the onion mix. Now arrange the carrots, zucchini and chickpeas and then cover with a blanket of tomato slices. Season the vegetables with salt.
Add the olives and prunes, and then drizzle over the saffron liquid. Put the lid on and place in the oven for 1 hour or until all of the vegetables are tender.
In a bowl, place the dry couscous with pinch of salt, knob of butter and the harissa. Pour over the boiling water and cover with cling wrap. Steam for 5 minutes before fluffing up with a fork.
Serve the vegetable tagine with the couscous. Place a dollop of yoghurt on top if you like.