Meals and Courses

Quick Carrot and Coriander Tagine

cook 20 mins
  • 2 tablespoons olive oil
  • 875 g (1¾ lb) carrots, sliced
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
  • 2 garlic cloves, sliced
  • 2 teaspoons baharat or ras el hanout
  • 1 teaspoon ground coriander
  • pinch of saffron threads (optional)
  • 8 ready-to-eat dried apricots, sliced
  • 1 preserved lemon, chopped
  • 400 ml (14 fl oz) hot vegetable stock
  • chopped coriander, to garnish
  • steamed giant couscous, to serve
  • Heat the oil in a large saucepan or flameproof casserole dish and cook the carrots, ginger and garlic for 5–6 minutes, until beginning to soften. Add the spices and apricots and stir for a minute before adding the preserved lemon and hot stock. Cover and simmer for 10–12 minutes, until tender.
  • Ladle the tagine into bowls, sprinkle with the coriander and serve with giant couscous.
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