Vegetable Tagine With Couscous - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None medium Spanish onion, sliced
2 tsp Moroccan spice mix
1 (13.5 oz) can diced tomatoes
2 cups vegetable stock
10.5 oz rutabaga, peeled, chopped
1 1/4 lb sweet potatoes, peeled, chopped
1 lb cauliflower, cut into florets
9 oz frozen broad beans, thawed, peeled
6 oz couscous
1 tbsp extra virgin olive oil
2 tbsp coarsely chopped fresh cilantro leaves
1/3 cup sliced almonds, toasted

Preparation

Heat oil in a large saucepan over medium heat. Cook onion for 5 mins, or until soft. Add spice mix and cook for 30 seconds. Add tomatoes, stock and rutabaga. Simmer, partially covered, for 10 mins. Add sweet potatoes and cook for 12-15 mins, or until vegetables are tender. Add cauliflower and broad beans. Cook for 3-5 mins, or until tender.
Meanwhile, place couscous in a heatproof bowl. Stir in 1 cup boiling water. Cover and set aside for 5 mins, or until liquid is absorbed. Drizzle with oil. Using a fork, fluff and separate grains.
Serve tagine with couscous. Sprinkle with fresh cilantro and almonds.