The Best Guide for the NN12 Area

Summer Vegetable & Harissa Tagine

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 2 people

Simple cooking and preparation tips

Ingredients

• 100g wholemeal couscous
• good olive oil
• 1 red pepper
• 1 green pepper
• 300g potatoes, scrubbed clean, skins on, cut into bite sized pieces
• ¼ preserved lemon
• 125g cherry tomatoes
• 2 garlic cloves, finely chopped
• 1 good tsp harissa (spicy North African chilli paste)
• 10 pitted black olives
• 1 pack halloumi, cut into 2-3cm cubes
• handful chopped coriander leaves

Instruction

1. Put the couscous in a heatproof bowl and pour over just enough boiling water to cover.
2. Add a glug of olive oil and leave to stand. Put the whole peppers on your grill tray (no oil needed) and grill on a medium high heat until they char, turning regularly so they cook evenly.
3. After about 15 mins the skins will have burnt. Remove them from the grill and put in a plastic bag.
4. Leave them to steam for 5 mins, then peel off the skins under cold running water.
5. Put them on your chopping board, remove the stalks and seeds and cut the flesh into thick strips. Keep to one side.
6. Parboil the potatoes in a pan of salted boiling water for 10 mins, then drain. Scoop the flesh out of the preserved lemon piece and discard (you don’t need this bit) and finely chop the rind.
7. Gently warm 2 tbsp olive oil, the garlic, harissa and preserved lemon in a heavy-based pan for 1 min. Add the potatoes, peppers, tomatoes and olives.
8. Season with salt and pepper. A
9. dd 100ml water, cover and cook on a medium heat for 10 mins.
10. Add the halloumi and cook for 5 mins.
11. Fluff up the couscous with a fork. Stir in the coriander leaves, check the seasoning and serve your tagine with the couscous.

Courtesy of  Riverford Organics

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