Vegetable tagine salad

Cooking Salads Vegetable tagine salad

For a healthy vegetarian meal that the whole family will love, try this vegetable tagine salad.

Lables: High fibre Vegetarian Egg free Fish free Shellfish free
  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. In a large bowl, toss the pumpkin, carrot and zucchini with the chickpeas, Moroccan seasoning and 2 tablespoons oil. Stir well so the vegetables are evenly coated in the oil and spices, and season. Arrange in a single layer on the baking tray and roast for 20-25 minutes until golden and just tender.
  3. Meanwhile, place the couscous in a large heatproof bowl. Pour over the hot stock, cover with plastic wrap and stand for 5 minutes. Fluff the grains with a fork to separate. Whisk together the lemon juice and zest with the remaining 2 tablespoons oil.
  4. Stir the dressing into the couscous. Gently toss the roasted vegetables, cherry tomatoes, onion, mint and coriander with the couscous.
  5. Spoon the salad onto plates and sprinkle over the toasted almonds. Serve with the tzatziki.

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1/2 butternut pumpkin, peeled, chopped into 2cm pieces
1 carrot, sliced 2cm thick
1 zucchini, sliced 2cm thick
400g can chickpeas, rinsed, drained
2 tbsp Moroccan seasoning
1/3 cup olive oil
1 cup couscous
1 1/2 cups Massel vegetable liquid stock, heated
Grated zest and juice of 1 lemon
250g punnet cherry tomatoes, halved
1 red onion, thinly sliced
1/2 bunch mint, leaves picked
1/2 bunch coriander, leaves picked
2 tbsp flaked almonds, toasted
170g tub tzatziki

Adv

Autors
Preparation time
25
Cooking time
25
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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