7 baby potatoes, peeled and slightly smashed apart with pestle (keep skins)
6 pearl onions (or 4 eschalots), peeled and halved
5 green olives, seeds in
4 black olives, seeds in
3 cloves of garlic, smashed
1 carrot, cut into large chunks
1 zucchini, roughly chopped
6 cherry tomatoes, halved
4 dried figs, halved
1 cup vegetable stock
3 tablespoons olive oil
Generous pinch salt
Pepper, to taste
2 cups cooked couscous
¼ cup roasted slithered almonds
Parsley, finely chopped
1In a small heavy cast iron pot (or small tagine if you've got it!), place in the oil, potatoes, pearl onions, and olives.
2Then add in the garlic, carrots, zucchini, and cherry tomatoes — and finally the dried figs for an element of sweetness, and saffron. Throw in your potato skins too, for a great flavour + texture.
3Finally, top with veg stock, a drizzle of extra virgin olive oil, and season with salt and pepper. Place on the stove and bring to high heat, then reduce to a simmer and cook for an hour, stirring occasionally.
4Spoon into bowls and garnish with parsley. Then mix the roasted almonds through the couscous and serve alongside the tagine!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.