Tagine
This recipe comes from @tegernseekitchen and was prepared in the Ceratal® Comfort 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 eggplant, zucchini, bell pepper, carrots, and some olive oil, season with salt and pepper, and bake in the oven at 200°C for approx. 30 minutes
Step 2 of 4:
Meanwhile, sauté the onion in some olive oil, add the garlic clove after a few minutes, and after another 1-2 minutes, add the tomatoes, a small cup of water, and the Ras el Hanout to the pan; let everything simmer gently for approx. 15 minutes
Step 3 of 4:
Place couscous in a wide bowl, drizzle approx. 200 ml of boiling water over it (it should not stand in water), if necessary in 2-3 steps, and mix the couscous with your fingers repeatedly, drizzle some olive oil over it at the end and mix by hand again; let it sit for a few minutes until the grains are cooked (if necessary, drizzle some hot water over it again)
Step 4 of 4:
Add the vegetables to the tomato sauce, mix, and serve with couscous, garnished with cilantro, pomegranate seeds, and nuts
