LENTIL AND PUMPKIN TAGINE
serves 4
Ingredients
1/2 cup French-style lentils
1 Tab rice bran oil
1 red onion, thinly sliced
1/2 butternut pumpkin, diced
2 zucchinis, diced
4 cloves garlic, sliced
1 thumb-sized piece ginger, grated
2 Tab each ground cumin & coriander
1 cinnamon quill
600ml reduced-salt chicken stock
8 dates, pitted and roughly chopped
2 Tab honey
2/3 cup instant couscous (wholemeal if possible)
1/4 cup flaked almonds, toasted
1 bunch flat leaf parsley, leaves picked
1. Boil lentils in plenty of water for 20-25 minus or until just tender.
2. Heat a heavy-based pot or casserole dish over medium-high heat. Add the oil, then the onion, pumpkin and zucchini. Season with salt. Cook for 3-4 minutes, stirring occasionally, or until golden.
3.Add garlic & spices. Cook until garlic is translucent, then add chicken stock, dates & honey.
Cook uncovered over high heat until the vegetables have cooked through and the sauce has thickened slightly.
4.Place couscous in a bowl and pour over boiling water. Allow to sit for a minute then fluff grains with a fork.
5.To serve at table, top tagine with almonds and parsley leaves. Serve with couscous and lentils.