Roasted root vegetable tagine recipe | Sainsbury`s Magazine
This Moroccan-inspired roasted root vegetable tagine recipe includes warming spices such as harissa and ras el hanout. A hearty but healthy one-pot, served with couscous
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 350g carrots
- 400g parsnips
- 2 tbsp olive oil
- 1½ tbsp ras el hanout spice mix
- 2 medium red onions, sliced
- 1 tbsp harissa paste
- 1 x 400g tin chopped tomatoes
- 500ml vegetable stock (made using 1 stock cube)
- 1 x 400g tin chickpeas, rinsed and drained
- 100g dried apricots, sliced
- 200g dried couscous
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