Lentil tagine with couscous

A tagine is a cooking earthware typical of Morocco, usually used to describe the container as well as the contents. It is often a spicy meat or vegetable dish served with couscous.

This recipe is very satisfying and will make a great main course in winter. It is deliciously spicy and an unusual way to use sweet potatoes. It was for me at least.

You do not need the special tagine dish to make this recipe! I used standard saucepans.



Serves 6:

Ingredients

500g red lentils
1 litre Vegetable Stock
1 garlic clove, crushed
700g Sweet Potatoes, peeled diced
550g tomatoes, chopped
1 red, 1 yellow, 1 green peppers, diced
1 Onion, chopped
1 TBSP freshly grated Ginger
1 tsp Cayenne Pepper / hot chilli powder
1 tsp Ground Cumin
Freshly chopped Coriander to garnish

1 cup wholegrain couscous

Instructions

1. Place the lentils, stock and garlic in a large saucepan, bring to boil stirring, reduce the heat cover and simmer for 20 minutes.

2. Add the sweet potatoes, tomato, peppers, onion, ginger, cumin, cayenne pepper and salt. Bring back to simmering point and continue to cook, uncovered, for a further 30 minutes or until the sweet potato is soft.

3. Cook the couscous according to package instructions.

Serve immediately