Tagine
This recipe comes from @tegernseekitchen and was prepared in the Ceratal® Comfort Frying Pan and served in the Original-Profi Collection® Serving Pan.
1 h
Total Time
45 min
Cooking Time
15 min
Preperation Time
Ingredients
| 200g | Couscous |
| 200 ml | hot water |
| a | small aubergine, diced |
| a | small zucchini, diced |
| one | red bell pepper, diced |
| 1 | large carrot, diced |
| one diced onion | |
| one | clove of garlic, finely sliced |
| 200 g | Chopped tomatoes |
| 1 tsp | Ras el-Hanout (a little more to taste) |
| 3-4 ripe apricots, quartered | |
| Almonds or pine nuts, pomegranate seeds, coriander for garnish | |
| Salt and pepper | |
| a little olive oil |
Instructions
Step 1 of 4:
Toss the aubergine, courgette, peppers, carrots and a little olive oil, season with salt and pepper, and place in the oven at 200°C for approx. 30 minutes
Step 2 of 4:
Meanwhile, gently sauté the onion in a little olive oil, add the garlic clove after a few minutes, then after another 1-2 minutes add the tomatoes, a small cup of water and the ras el-hanout to the Frying Pan; let everything simmer gently for around 15 minutes
Step 3 of 4:
Place the couscous in a wide bowl, drizzle around 200 ml of boiling water over it (it should not be standing in water), if necessary in 2-3 stages, and keep mixing the couscous with your fingers; at the end, drizzle a little olive oil over it and mix again by hand; leave to stand for a few minutes until the grains are cooked (if needed, drizzle a little more hot water over it)
Step 4 of 4:
Add the vegetables to the tomato sauce, mix together and serve with couscous, garnished with coriander, pomegranate seeds and nuts
