From The Modern
Vegetarian, Maria Elia, Kyle Cathie Ltd, 2009.
I always enjoy a good tagine. The hot spicy dishes go down
well in cold weather. This one was quite a breeze to make.
An onion was sautéed with a pinch of salt until softened, then a couple of chopped garlic cloves were added together with ground
cumin, ground ginger, paprika and crushed coriander seeds. These were sautéed
until their fragrance filled the air. At this stage I added a can of tomatoes,
a couple of red chillies split along their length, a pinch of saffron, a little
honey and a cinnamon stick. About two cups of water were added and all was
brought to the boil. Butternut pumpkin, peeled and cut into pieces, was now
added, the lid was put on and it was cooked for about half an hour.
It still appeared to be a little too watery at this stage so
I took off the lid and let it cook a little longer. It was tasted for seasoning
and adjustments were now made. Chopped coriander was added.
In the last few minutes of the tagine’s cooking the couscous
was made ready. Couscous was placed in a bowl with some chopped green
chilli, lemon zest and butter. Salt was added and boiling water was poured
over. It was now covered and left to stand while I chopped up some dates and
more coriander. At serving time it was fluffed up with a fork and the dates and
coriander were added.
The tagine was served with flaked almonds on top.
As I expected when I began, this was a tagine that was full
of spicy flavour with a hint of sweetness from the honey. The dates were a
pleasant addition to the couscous.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
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