We bring you the ultimate super power dish bursting with exotic flavour, delicious vegetables, nutrients, vitamins and an abundance of health benefits! This dish can help combat fatigue, help strengthen your immune system with Vitamin C^ plus fight free radicals thanks to the antioxidants.
Originating from North Africa and the Middle East, Tagine is a dish named after the pot in which it is cooked in. Bursting with exquisite Moroccan spices, they are a flavoursome dish perfect for lunch or dinner.
We created our own Tagine which is 100% vegan and exploding with flavour thanks to all the delicious herbs and spices we’ve added. Providing an excellent source of fibre and protein, this tagine is packed with legumes such as chickpeas to keep you feel fuller for longer. It’s perfect to make in bulk to keep handy in the freezer for those nights you don’t feel like cooking. Thanks to the vitamin C benefits in our Certified Organic Camu Camu Fruit Powder, this tagine makes the perfect winter warmer to keep those coughs and colds away during flu season.
Prior to starting, you’ll want to have all your vegetables chopped and ready to go. When preparing the sweet potatoes, don’t peel the skin!! Eating potato skins will add more nutrition into your meal, this includes fibre and vitamins. Plus.. how time consuming and annoying is it to peel potatoes?!
Heat the onions in a pan along with your spices and garlic. Cooking them with the garlic will help infuse the flavours and create that delicious powerful taste for your dish. Make sure the onions are translucent before moving on to the next step.
Add the pumpkin, sweet potato, carrots and dried apricots. The apricots are going to bring a beautiful sweetness through the savoury vegetables and spices, they really add excellent flavour to this dish! You can also use sultanas instead if you have them handy. Quick Tip: If you’re short for time, blast the pumpkin, sweet potato and carrots in the microwave for 10 minutes just to give them a head start.
Our Morlife Certified Organic Camu Camu Fruit Powder brings a great citric, tart taste which complements the flavours beautifully in this dish. Camu Camu fruit is native to the Amazon and provides a valuable source of Vitamin C to support immune function and help combat tiredness and fatigue.
Once all the ingredients are in the pot simmering away, prepare your cous cous according to packet instructions. If you want this dish to be gluten free, not a problem, you can serve it with our quinoa. We have 3 Certified Organic varieties available; quinoa grains, tricolour quinoa grains and quinoa flakes.
When your tagine is cooked and ready to enjoy, simply serve it on a platter on top of your cooked cous cous. We’ve topped it with our Morlife Pomegranate Seeds which provide antioxidants and a flavoursome super berry burst. Our Pomegranate seeds are also freeze dried to maintain maximum nutritional quality bringing this dish to a whole new level!
^When consumed in conjunction with a healthy, varied diet.
VEGETABLE TAGINE WITH COUSCOUS & POMEGRANATE
2 tbsp olive oil
2 brown onions, chopped
2 tsp cumin powder
2 tsp. coriander powder
1 tsp chilli powder
1 tsp cinnamon powder
2 cloves garlic, crushed
1 tbsp tomato paste
1 pumpkin half, chopped
1 sweet potato, cut into chunks
2 carrots, chopped
1 cup dried apricots, chopped
4 cups vegetable stock
Pinch salt & pepper
400g canned chickpeas
2 tbsp fresh parsley, chopped
1 cup fresh coriander, chopped (reserve some for garnishing)
3 cups couscous
STEP BY STEP
- Heat olive oil in a large pan and cook the onions with cumin, coriander, chilli, cinnamon and garlic until onions have softened.
- Add the pumpkin, sweet potato, carrots and dried apricots, mix well.
- Add 2 ½ cups of the vegetable stock, Camu Camu Powder, mix the ingredients and bring to a simmer.
- Cook over a low heat for 30 minutes. Season with salt & pepper.
- Add the chickpeas, parsley and coriander, simmer for 10 minutes.
- Cook the cous cous according to packet instructions.
- Place the cooked cous cous on a serving dish then the vegetable tagine on top. Top with coriander and pomegranate seeds and serve